Potato Cheddar Soup

By lisajesselson

Ingredients

• 1 28 oz. pkg. frozen hash browns with onion and peppers
• 1 cup chopped miniature sweet peppers
• 3 cups fat free 1/2 and 1/2
• 1/2 tsp. salt
• 1/2 tsp. curry
• 1/8 cayenne - 1/4
• 6 oz. shredded cheddar cheese

Preparation

Step 1

in 4 qt. dutch oven
add potatoes, sweet peppers, 1/2 and 1/2, salt, curry, cayenne, 1/2 cup water
bring to boil, reduce, simmer over med. 10 min.
cool
transfer 1/2 to blender add 1/2 cup water, blend
return to dutch oven, stir
cook over low till heated
stir in cheese
top with parsley