- Total Time
Craving something rich and creamy? Have it! This soup is great if you're hankering for the flavory of tangy, savory cheese but still want to keep your SmartPoints in check. Choose a sharp Cheddar for the deepest cheese flavor.
canola oil1 tsp
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)
fat free reduced sodium vegetable broth3 ⅝ cup(s)
fat-free half-and-half½ cup(s)
low fat cheddar or colby cheese8 oz
fresh thyme1 tsp, or oregano, for garnish
- Heat oil in large nonstick saucepan over medium heat. Add onion and cook, stirring frequently, until browned, about 5 minutes. Stir in carrots, salt, pepper, paprika, and mustard; cook, stirring once or twice, 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). Reheat soup and ladle into bowls.
- Serving size: generous 1 cup