...luckily, neither has my husband. We could happily live on potatoes for the rest of our lives.
Potato-Cheddar Soup
Ingredients:
Cooking spray
1 medium onion, chopped
2 medium carrots, diced
1 tsp. salt
1/2 tsp. black pepper, ground
1/2 tsp. paprika
1/2 tsp. Dijon mustard
1 lb. Yukon Gold potatoes, peeled, cut into small cubes
4 c. vegetable (or chicken) broth
1/2 c. half-and-half, fat-free
8 oz. cheddar cheese, low-fat, shredded
Instructions:
1. Coat a medium pot with cooking spray and set over medium heat. Add onions to pot and cook for 5 minutes, or until they begin to soften. Add carrots, salt, pepper, paprika, and mustard. Stir to coat mixture. Cook until carrots begin to soften, about 2 minutes.
2. Add potatoes, broth, and half-and-half; stir. Increase heat and bring to a boil. Once boiling, reduce heat to simmer. Cover and cook until potatoes are tender, about 20 minutes. Stir in cheese until melted. Puree with immersion blender (or food processor/blender in small batches) until smooth.
Serves 6
4 WW points+
