Creamy Lowfat Potato Cheese Soup With Thyme
From katcooks 16 years ago
- 30 minutes to make
- Serves 6
Family favorite and very simple. Use an immersion blender for less mess. This soup is great to use up leftover potatoes, carrots, and onions.This is a very satisfying soup that is creamy but not super high in fat. Read more The carrots are "snuck" in for a nutritional punch and slight sweetness. You can very the amount of cheese and type to your preference. Also add more of each spice to your taste. Adapted from a weight watchers recipe. See less
Ingredients
- 1-2 T olive oil shopping list
- 1 medium yellow onion chopped shopping list
- 2 carrots grated shopping list
- 3/4 t salt shopping list
- 3/4 t black pepper shopping list
- 1/2 t paprika shopping list
- 1/2 t dry mustard shopping list
- 1 T thyme shopping list
- 1 pound potatoes or about 2 medium Idahos, cut into half inch cubes (red, Yukon, etc. all work fine) shopping list
- 20 ounces broth (veggie, beef, chicken all work fine) shopping list
- 1 can fat free evaporated milk shopping list
- 4-12 ounces brick cheese (sharp cheddar is good, also jack) cut into small pieces shopping list
- 1/2 cup water (optional) shopping list
How to make it
- Fry onions in oil over medium heat in a soup pot until they just begin to color, about 5 minutes
- Add carrots, salt, pepper, paprika, mustard, and thyme
- Stir to mix
- Cook for about 2 more minutes
- Add potatoes and broth, increase heat to a boil, then reduce to simmer
- Cook for about 20 minutes until potatoes are tender.
- Remove from heat and add milk and cheese
- Puree in batches in processor/blender or use and immersion blender.
- If it is too thick, add water or more broth
- Enjoy!
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