1 medium, chopped
2 medium, coarsely grated
1 pound(s), cut into 1/2-inch cubes (use small red potatoes)
Fat free reduced sodium vegetable broth
Low fat cheddar or colby cheese
1 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