Cheesy Potato Soup
1 sprays cooking spray
1 medium onion, chopped
1 medium carrot, coarsely grated
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1/4 tsp dry thyme, crushed
1 lb small red potatoes, cut into 1/2-inch cubes
29 oz vegetable broth
1/2 cup fat-free creamer (such as fat-free 1/2 and 1/2)
8 oz low-fat cheddar or colby cheese
6 tsp fresh chives, minced
Coat a nonstick medium pot with cooking spray and set over medium heat.
Cook onions until they just begin to color, about 5 minutes.
Add carrots, salt, pepper, paprika, mustard and thyme, stirring to mix; cook until carrots begin to soften, about 2 minutes.
Add potatoes, broth and creamer. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes.
Add cheese and stir to melt; puree in batches in a blender.
Garnish each serving with 1 teaspoon of chives.