Potato and cheese soup
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This potato-cheese soup is super creamy and luxurious. You and your guests will keep coming back for more. It features onions, carrots, paprika, dry mustard, and cheddar. The soup is perfect to serve on a chilly winter night, as it's the perfect comfort food. You can double the recipe and freeze in containers for easy future meals. Simply rewarm on the stove or in the microwave and dinner is ready. If you have it on hand, thyme and potatoes are a delicious combination that we find irresistible. Add 1/4 teaspoon crushed, dried thyme along with the seasonings, if desired.
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, coarsely chopped
Carrot(s)
2 medium, coarsely chopped
Ground paprika
½ tsp
Mustard powder
½ tsp
Potato(es)
500 g, peeled, coarsely chopped
Salt reduced chicken stock
3⅔ cup(s), (910ml)
Skim milk
¼ cup(s), (60ml)
Light cream
¼ cup(s), (cooking cream), (60ml)
Extra light cheddar cheese
200 g
Fresh thyme
1 tsp, to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, stirring frequently, for 5 minutes or until browned. Stir in carrots, paprika and mustard. Season with salt and pepper. Cook, stirring once or twice, for 2 minutes or until carrots begin to soften.
2
Add potatoes, stock, milk and cream. Bring to the boil over high heat. Reduce heat and simmer for 20 minutes or until potatoes are tender. Add cheese and stir until melted. Using a stick blender, process until smooth. Reheat soup and serve sprinkled with thyme.
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