Recipe

Creamy Lowfat Potato Cheese Soup With Thyme Recipe


Creamy Lowfat Potato Cheese Soup With Thyme Recipe
Add Step-by-Step Photos 		Katcooks / All my dishes
1 year, 8 months ago
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. The carrots are "snuck" in for a ... More
Prep:20m Cook:30m Servings:6

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Ingredients
  • 1-2 T olive oil
  • 1 medium yellow onion chopped
  • 2 carrots grated
  • 3/4 t salt
  • 3/4 t black pepper
  • 1/2 t paprika
  • 1/2 t dry mustard
  • 1 T thyme
  • 1 pound potatoes or about 2 medium Idahos, cut into half inch cubes (red, Yukon, etc. all work fine)
  • 20 ounces broth (veggie, beef, chicken all work fine)
  • 1 can fat free evaporated milk
  • 4-12 ounces brick cheese (sharp cheddar is good, also jack) cut into small pieces
  • 1/2 cup water (optional)

Directions
  1. Fry onions in oil over medium heat in a soup pot until they just begin to color, about 5 minutes
  2. Add carrots, salt, pepper, paprika, mustard, and thyme
  3. Stir to mix
  4. Cook for about 2 more minutes
  5. Add potatoes and broth, increase heat to a boil, then reduce to simmer
  6. Cook for about 20 minutes until potatoes are tender.
  7. Remove from heat and add milk and cheese
  8. Puree in batches in processor/blender or use and immersion blender.
  9. If it is too thick, add water or more broth
  10. Enjoy!

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