Potato-Cheddar Soup

TOTAL TIME: 30 min

ingredients

• 1 28-ounce package frozen diced hash brown potatoes with onions and peppers
• 1 cup chopped miniature sweet peppers
• 3 cups fat-free half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 ounces cheddar cheese, shredded
• Miniature sweet peppers, sliced (optional)
• Snipped fresh Italian (flat-leaf) parsley (optional)

directions

1. In a 4-quart Dutch oven combine potatoes, sweet peppers, half-and-half, salt, curry powder, cayenne and 1/2 cup water. Bring to just boiling. Reduce heat. Simmer, covered, over medium heat for 10 minutes or until potatoes are tender, stirring occasionally. Cool slightly.

2. Carefully transfer about half of soup mixture to a blender; add 1/2 cup water and blend until nearly smooth. Return to Dutch oven; stir to combine. Cook and stir over low heat until heated through. Stir in cheese until melted.

3. Top servings with sliced sweet peppers and parsley. Makes 4 (2-cup) servings.

nutrition facts

• Calories438,
• Total Fat (g)17,
• Saturated Fat (g)11,
• Monounsaturated Fat (g)5,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)54,
• Sodium (mg)883,
• Carbohydrate (g)53,
• Total Sugar (g)10,
• Fiber (g)5,
• Protein (g)19,
• Vitamin C (DV%)90,
• Calcium (DV%)51,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet