Cream of Potato and Carrot Cheddar Soup (Lower Fat)

“It's cold here today and I wanted soup. I looked through some recipes and came across one that sounded interesting but I modified it heavily based on what I had. The result was delicious and very very filling. This is meatless though not vegetarian because of the worcestershire sauce (that has anchovies in it).”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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.

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