Potato Cheese Soup
3
Points®
Total time: 48 min • Prep: 18 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This potato-cheese soup is super creamy. Double the recipe and freeze in pint-size containers for easy future meals.
Ingredients
Olive oil cooking spray
1 spray(s)
Onion
1 medium, chopped
Carrots
2 medium, coarsely grated
Table salt
¾ tsp(s)
Black pepper
½ tsp(s)
Smoked paprika
½ tsp(s)
Dry mustard
½ tsp(s)
Uncooked potato
1 pound(s), cut into 1/2-inch cubes (use small red potatoes)
Fat free reduced sodium vegetable broth
29 fl oz
Fat-free half-and-half
½ cup(s)
Low fat cheddar or colby cheese
8 oz
Instructions
1
Coat a medium-size nonstick pot with cooking spray; set over medium heat. Cook onions, stirring often, until lightly browned, about 5 minutes. Stir in carrots, salt, pepper, paprika and mustard; cook, stirring a few times, until carrots begin to soften, about 2 minutes.
2
Add potatoes, broth and half-and-half; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; add cheese and stir until melted. Puree soup in pot using an immersion blender (or puree in batches using a regular blender). Yields about 1 heaping cup per serving.
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