Cream Of Potato And Carrot Cheddar Soup (Lower Fat) Recipe
Ingredients:
- 1-2 teaspoon olive oil
- 1 small onion
- 4 large carrots
- 5-7 potatoes
- 4 (14 ounce) cans fat-free chicken broth or vegetable broth
- 1 (15 1/2 ounce) can hominy
- 1 teaspoon herbes de provence
- 1 bay leaf
- 1 dash hot sauce
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon sugar
- 1/2 cup fat-free half-and-half
- 1 cup nonfat milk
- 2 cups low-fat cheddar cheese (I use 2% cheese)
Directions:
- 1. Peel and grate the carrots and potatoes (putting the potatoes into water so they don't turn colors).
- 2. Chop the onions. (I like a large dice on onions though I tried to make this one a bit smaller. If you are so inclined, chop them fine.).
- 3. Heat approximately 1 teaspoons olive oil in a large stock pot. (I spray the bottom of the pan a few times with a mister filled with olive oil.) Add the onions and stir. (At this point I spray a little more olive oil on top of the onions.).
- 4. Once the onions are soft, add the broth, the carrots, the potatoes (wring them out if they have been sitting in water), and the hominy. Stir well.
- 5. Then add the herbes, the bay leaf, the hot sauce, the worcestershire sauce, the sugar, and salt and pepper to taste if desired.
- 6. Let it cook on medium until the vegetables are tender (approximately 20 minutes but I had mine grated thick. If yours are grated thin it could be less.).
- 7. Add the half and half, the skim milk, and the cheese. Stir until the cheese is melted.
- 8. Remove the bay leaf and serve with crusty bread.