Potato cheese soup
5 Points, Weight Watchers
Ingredients
1 spray(s) cooking spray
1 medium , chopped uncooked onion(s)
2 medium , coarsely grated uncooked carrot(s)
3/4 tsp table salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1 pound(s) , cut into 1/2-inch cubes (use small red potatoes) uncooked potato(es)
29 fl oz fat free reduced sodium vegetable broth
1/2 cup(s) fat-free half-and-half
8 oz low fat cheddar or colby cheese
Directions
Coat a medium-size nonstick pot with cooking spray; set over medium heat. Cook onions, stirring often, until lightly browned, about 5 minutes. Stir in carrots, salt, pepper, paprika and mustard; cook, stirring a few times, until carrots begin to soften, about 2 minutes.
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). Yields about 1 heaping cup per serving.
Nutrition
5 smart points