Cheesy Mashed Potato Soup - 3
Source of Recipe
6 servings
List of Ingredients
•1 serving cooking spray (5 one-second sprays per serving)
•1 medium onion, chopped or coursely grated
•2 medium carrots, coarsely grated (I use 1 cup shredded carrot)
•3/4 tsp table salt
•1/2 tsp black pepper
•1/2 tsp paprika
•1/2 tsp dry mustard
•1 pound red potatoes, cut into 1/2-inch cubes (about 4 medium potatoes)
•29 oz vegetable broth
•1/2 cup fat-free creamer, such as fat-free Half and Half
•8 oz reduced-fat or fat-free cheddar or colby cheese
(I recommend fat-free - it melts better in the soup, and each serving will only be 3 pts!)
Recipe
Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color, about 5 minutes. Add carrots, salt, pepper, paprika and mustard, stirring to mix; cook until carrots begin to soften, about 2 minutes.
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, a little bit at a time, and stir to melt.
Puree in batches in a blender or food processor. For a chunkier soup, use a potato masher instead.
Yields 4-6 servings.
Nutritional Info:
Yielding 6 servings (about 1 heaping ladel per serving)
Per serving with reduced fat cheese: Approx 180 calories, 8 g. fat, 0 g. fiber (4 pts per serving)
Per serving with fat-free cheese: Approx 133 calories, 0 g. fat, 0 g. fiber (3 pts per serving)
Yielding 4 servings (about 2 heaping ladels per serving)
Per serving with reduced fat cheese: Approx 270 calories, 12g. fat, 0 g. fiber (6 pts per serving)
Per serving with fat-free cheese: Approx 200 calories, 0 g. fat, 0 g. fiber (4 pts per serving)
|
Â
Â
Â
|
member logon
