Potato Cheese Soup
Ingredients 1 sprays cooking spray 1 medium onions, chopped 2 medium carrots, coarsely grated 3/4 tsp table salt 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp dry mustard 1 pound potatoes, cut into 1/2-inch cubes (use small red potatoes) 29 oz vegetable broth 1/2 cup fat-free creamer, such as fat-free 1/2 and 1/2 8 oz low-fat cheddar or colby cheese Instructions 1. Coat a nonstick medium pot with cooking spray and set over medium heat. 2. Cook onions until they just begin to color, about 5 minutes. 3. Add carrots, salt, pepper, paprika and mustard, stirring to mix; cook until carrots begin to soften, about 2 minutes. 4. Add potatoes, broth and half-and-half. 5. Increase heat and bring to a boil, then reduce heat to simmer. 6. Cook until potatoes are tender, about 20 minutes. 7. Add cheese and stir to melt; puree in batches in a blender. 8. Yields about 1 heaping cup per serving. 9. Makes 6 servings. Flavor Booster: 1. Thyme and potatoes are a delicious combination. 2. Add ΒΌ teaspoon crushed, dried thyme with the seasonings. 3. Garnish each serving with 1 teaspoon fresh minced chives. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
