Normally if someone tells me something is diet food I wrinkle my nose and say, “no, thanks.” But the other day I had this creamy, hearty soup. When I asked my aunt what it was she told me, “Creamy potato cheese soup.” Holy cow! Three of the most fattening things I love most! I immediately felt my thighs growing, but didn’t care one iota, it was that good. Then, what she said next astounded me, “it’s a Weight Watchers recipe.” A what!? Really, it’s diet food. And you’d never know the difference if someone didn’t tell you. By the way, if you are on Weight Watchers it’s 3 points per serving.

Creamy Potato Cheese Soup

1 medium onion, 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 red potatoes, cut into 1/2-inch cubes
29 oz vegetable broth
1/2 cup fat-free half and half
8 oz low-fat cheddar or Colby cheese

Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color. Add carrots, salt, pepper, paprika and mustard. Mix well and continue to cook until carrots begin to soften.

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 6 heaping 1 cup servings.

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Croquettes, or in Spanish croquetas, are small, lightly breaded fritters that are deep fried. A common variety in Spain is the potato and ham croquette, or croquetas de patatas y jamon. Fluffy and smooth mashed potatoes mixed with small bits of ham make these a perfect appetizer, side dish, or your own at-home tapa. A delicious comfort food any time of year.

Potato Croquettes with Ham
Recipe adapted from 1080 Recipes

1 cup finely chopped Black Forest ham, prosciutto, or other dry cured ham
3 1/2 lbs red potatoes, unpeeled
2 eggs, separated
1 clove garlic
Sunflower oil, for deep-frying
Salt

Place potatoes in a large stock pot, fill with cold water, cover and bring to a boil. Lower the heat to a simmer, then continue to cook for 20-30 minutes, until potatoes are tender. Drain, peel, and mash the potatoes before they cool. Mix the diced ham with the mashed potatoes and beat in the egg yolk.

Heat 1 tablespoon of oil in a small skillet. Add the clove of garlic and cook until slightly browned. Remove from oil and, in a mortar or on a cutting board, mash with a pinch of salt to create a paste. Add the garlic paste to the potato mixture.

Whisk the egg whites and a pinch of salt in a bowl until they form soft peaks. Fold into the potato mixture.

With damp hands, shape the mixture into croquettes (cylinders or small patties). Heat the remaining oil in a deep-fryer or deep saucepan to 350-375 degrees. Add the croquettes in batches of about 6 and cook until golden brown.

Drain well and serve immediately. Delicious with garlic mayonnaise!

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Irish girl here loves her potatoes, so whenever I go to a tapas restaurant I am sure to order a traditional Spanish tortilla. Other than its name, the Spanish tortilla has nothing in common with the Mexican corn or flour tortilla. It’s more like a thick potato-filled omelet. Layer upon tender layer of potato with fluffy egg to hold it all together. Slice it like pie and serve it plain, with a little dollop of aioli (garlic mayo), or with a bit of carmelized onions.

Put me in a dark corner of a tapas restaurant and I could eat the whole skillet-full myself.

Tortilla Española
Spanish Potato Omelet

2 1/4 cups sunflower oil
2 1/2 pounds potatoes, halved lengthwise and thinly sliced
8 eggs
2 tablespoons olive oil
Salt

Serves 6

Heat the oil in a large skillet. Add the potato slices and cook until softened and lightly browned. Season with salt, remove from the skillet, and drain well.

In a large bowl, beat the eggs and a pinch of salt for about 1 minute. Add the potatoes and gently sir with a fork.

Heat the olive oil in the same large skillet. Pour in the egg and potato mixture into the skillet and spread the potatoes out evenly. Cook until the underside is set and lightly brown. Occasionally give the skillet a gentle shake to move the tortilla around. Invert the tortilla onto a plate, then gently slide back into the skillet. Cook until the underside is also set and browned, also occasionally shaking the skillet.

Serve immediately.

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