Potato Cheese Soup
- Total Time
This potato-cheese soup is super creamy. Double the recipe and freeze in pint-size containers for easy future meals.
cooking spray1 spray(s)
uncooked onion(s)1 medium, chopped
uncooked carrot(s)2 medium, coarsely grated
table salt¾ tsp
black pepper½ tsp
dry mustard½ tsp
uncooked potato(es)1 pound(s), cut into 1/2-inch cubes (use small red potatoes)
reduced sodium vegetable broth29 fl oz
fat-free half-and-half½ cup(s)
low fat cheddar or colby cheese8 oz
- 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.
- 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.