January 09, 2009
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 ...
Edited by: Alicia Rokenbrod, Sheri, Desiree Lowe, Jan Isaacs, Alan McLeod, Barnaby Dorfman, Alisa Escanlar, Bob Patin
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Yield: 6 heaping 1 cup servings
[edit] Ingredients
1 |
medium onion, chopped |
2 |
medium carrots, coarsely grated |
¾ |
teaspoon table salt |
½ |
teaspoon black pepper |
½ |
teaspoon paprika |
½ |
teaspoon dry mustard |
1 |
pound red potatoes, cut into ½-inch cubes |
29 |
ounces vegetable broth |
½ |
cup fat-free half and half |
8 |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
[edit] About Creamy Potato Cheese Soup
Based on a Weight Watcher's recipe (3 points).
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