Cheddar Cheese Soup
- Total Time
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.