Creamy Potato Cheese Soup

Photo: Sheri Wetherell

Ingredients

1 medium onion, chopped

2 mediums carrots, coarsely grated

3/4 teaspoon table salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon dry mustard

1 pound red potatoes, cut into ½-inch cubes

29 ounces vegetable broth

1/2 cup fat-free half and half

8 ounces low-fat cheddar or Colby cheese

Preparation

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.