Potato Cheese Soup

By riopenguino

4 points per servings

Ingredients

• 1 spray(s) cooking spray
• 1 medium onion(s), chopped
• 2 medium carrot(s), coarsely grated
• 3/4 tsp table salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dry mustard
• 1 pound(s) uncooked potato(es), cut into 1/2-inch cubes (use small red potatoes)
• 29 oz vegetable broth
• 1/2 cup(s) fat-free creamer, such as fat-free 1/2 and 1/2
• 8 oz low-fat cheddar or colby cheese

Details

Servings 6
Preparation time 18mins
Cooking time 48mins

Preparation

Step 1

Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color, about 5 minutes. Add carrots, salt, pepper, paprika and mustard, stirring to mix; cook until carrots begin to soften, about 2 minutes.


Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender. Yields about 1 heaping cup per serving.


Flavor Booster: Thyme and potatoes are a delicious combination. Add 1/4 teaspoon crushed, dried thyme with the seasonings. Garnish each serving with 1 teaspoon fresh minced chives.