Potato-Cheese Soup

Name: Potato-Cheese Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tsp Canola oil; 1 medium Uncooked onion(s) chopped; 2 medium Uncooked carrot(s) coarsely grated; 0.75 tsp Table salt; 0.5 tsp Black pepper; 0.5 tsp Paprika; 0.5 tsp Dry mustard; 1 pound(s) Uncooked potato(es) cut into 1/2-inch cubes (use small red potatoes); 3.666 cup(s) Fat free reduced sodium vegetable broth; 0.5 cup(s) Fat-free half-and-half; 8 oz Light cheddar cheese; 1 tsp Fresh thyme or oregano, for garnish

3 steps

Prep:20minCook:30min

Craving something rich and creamy? Here's some great news: You can have it! This soup is perfect if you're hankering for the flavorings of tangy, savory cheese but you still want to keep your calories in check. Choose a sharp Cheddar for the deepest cheese flavor. The soup also features onions, carrots, and half-and-half, and is spiced with paprika, dry mustard, and fresh thyme. This rich puree is so simple and delicious, you can easily ramp it up a bit yet still keep it healthy: Garnish each bowl with a handful of cooked peeled shrimp, shredded crabmeat, or diced grilled chicken breast.

Updated at: Wed, 16 Aug 2023 20:14:36 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories152.5 kcal (8%)

Total Fat3.9 g (6%)

Carbs18 g (7%)

Sugars4.5 g (5%)

Protein11.4 g (23%)

Sodium724.5 mg (36%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tspcanola oil

1onion

medium, Uncooked, chopped

2carrot

medium, Uncooked, coarsely grated

¾ tspTable salt

½ tspblack pepper

½ tsppaprika

½ tspDry mustard

1 poundpotato

Uncooked, cut into 1/2-inch cubes, use small red potatoes

3 ⅔ cupFat free reduced sodium vegetable broth

½ cupFat-free half-and-half

8 ozLight cheddar cheese

1 tspFresh thyme

or oregano, for garnish

Instructions

Step 1

Heat oil in large nonstick saucepan over medium heat. Add onion and cook, stirring frequently, until browned, about 5 minutes. Stir in carrots, salt, pepper, paprika, and mustard; cook, stirring once or twice, until carrots begin to soften, about 2 minutes.

Step 2

Add potatoes, broth, and half-and-half; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; add cheese and stir until melted. Puree soup in pot using an immersion blender (or puree in batches using a regular blender). Reheat soup and ladle into bowls.

Step 3

Serving size: generous 1 cup

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