I've never met a potato I didn't like...

...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+