Cheddar Cheese Soup
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • 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.
Ingredients
Canola oil
2 tsp
Onion
1 large, chopped
Celery
2 rib(s), medium, chopped
Carrots
2 medium, chopped
Dry mustard
½ tsp
Vegetable broth
2 cup(s), low-sodium
Uncooked potato
1 pound(s), baking, peeled and cubed
Black pepper
¼ tsp, freshly ground
Beer
8 fl oz
1% low fat milk
1 cup(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
¾ cup(s), extra sharp variety
Instructions
1
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.
2
Add the broth, potatoes, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
3
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.
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