Potato Cheese Soup

    Servings: 6 / Units per serving=3


      1 serving cooking spray (5 one-second sprays per serving)
      1 med onion(s), chopped
      2 med carrot(s), coarsely grated
      3/4 tsp table salt
      1/2 tsp black pepper
      1/2 tsp paprika
      1/2 tsp dry mustard
      1 lb potato’s cut into 1/2-inch cubes
      29 oz vegetable broth
      1/2 C FF half-and-half
      8 oz LF cheddar or colby cheese

    Coat a nonstick 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 and stir to melt, puree in batches in a blender.

    Yields: 1 heaping cup per serving.