- Makes: 4 servings
- Serving Size: 2 cup
- Start to Finish: 30 mins
28 ounce package frozen diced hash brown potatoes with onions and peppers
cup chopped miniature sweet peppers
cups fat-free half-and-half
teaspoon curry powder
teaspoon cayenne pepper
ounces cheddar cheese, shredded (1-1/2 cups)
Sliced miniature sweet peppers (optional)
Snipped fresh Italian (flat-leaf) parsley (optional)
- In a 4-quart Dutch oven combine potatoes, chopped sweet peppers, half-and-half, salt, curry powder, cayenne pepper, and 1/2 cup of the water. Bring to just boiling. Reduce heat. Simmer, covered, over medium heat for 10 minutes or until potatoes are tender, stirring occasionally. Cool slightly.
- Carefully transfer about half of the soup mixture to a blender; add the remaining 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.
- Top servings with sliced sweet peppers and parsley.
Nutrition Facts (Potato-Cheddar Soup)
- Per serving:
- 438 kcal cal.,
- 17 g fat
- (11 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 54 mg chol.,
- 883 mg sodium,
- 53 g carb.,
- 5 g fiber,
- 10 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet