Potato-Cheese Soup
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Craving something rich and creamy? Here's some great news: You can have it! This soup is perfect if you're hankering for the flavorings of tangy, savory cheese but you still want to keep your calories in check. Choose a sharp Cheddar for the deepest cheese flavor. The soup also features onions, carrots, and half-and-half, and is spiced with paprika, dry mustard, and fresh thyme. This rich puree is so simple and delicious, you can easily ramp it up a bit yet still keep it healthy: Garnish each bowl with a handful of cooked peeled shrimp, shredded crabmeat, or diced grilled chicken breast.
Ingredients
Canola oil
1 tsp
Onion
1 medium, chopped
Carrots
2 medium, coarsely grated
Table salt
¾ tsp
Black pepper
½ tsp
Paprika
½ tsp
Dry mustard
½ tsp
Uncooked potato
1 pound(s), cut into 1/2-inch cubes (use small red potatoes)
Low sodium vegetable broth
3⅔ cup(s)
Fat free half and half creamer
½ cup(s)
Light cheddar cheese
8 oz
Fresh thyme
1 tsp, or oregano, for garnish
Instructions
1
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.
2
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.
3
Serving size: generous 1 cup
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