Cheddar Cheese Soup
- Total Time
- 0:50
- Prep
- 0:15
- Cook
- 0:35
- Serves
- 4
- Difficulty
- Easy
Extra-sharp cheddar is especially full of flavor, making it possible to use only small amounts. If you like, omit the beer and substitute an extra cup of milk.
-
canola oil2 tsp
-
uncooked onion(s)1 large, chopped
-
uncooked celery2 rib(s), medium, chopped
-
uncooked carrot(s)2 medium, chopped
-
dry mustard½ tsp
-
vegetable broth2 cup(s), low-sodium
-
uncooked potato(es)1 pound(s), baking, peeled and cubed
-
black pepper¼ tsp, freshly ground
-
beer8 fl oz
-
low-fat milk1 cup(s)
-
WeightWatchers Cheese, cheddar, shredded, low fat¾ cup(s), extra sharp variety
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are lightly browned, about 8 minutes. Stir in the mustard and cook 1 minute.
- Add the broth, potatoes, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- With a potato masher or fork, gently mash some of the vegetables against the bottom of the pan to slightly thicken the soup. Add the beer and milk; bring to a simmer. Remove the soup from the heat. Add the cheese, then stir until the cheese melts. Yields scant 1 1/2 cups per serving.