Ingrédients pour Cream Of Potato And Carrot Cheddar Soup Lower Fat
- 1 tablespoon olive oil
- Onion
- 2 large carrots, peeled and grated
- 2 large russet potatoes, peeled and grated
- Fat Free Chicken Broth
- 1 cup canned hominy, drained and rinsed
- Herbes De Provence
- 1 bay leaf
- 1/2 teaspoon hot sauce (or to taste)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar
- Fat Free Half And Half
- Nonfat Milk
- Low Fat Cheddar Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cream Of Potato And Carrot Cheddar Soup Lower Fat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Cream Of Potato And Carrot Cheddar Soup Lower Fat
- Peel and grate the 2 large carrots and 2 large russet potatoes.
- Chop 1 medium yellow onion.
- Heat 1 tablespoon of olive oil in a large stock pot over medium heat.
- Add the chopped onion and stir, cooking until softened (about 5 minutes).
- Add 4 cups of vegetable broth, the grated carrots and potatoes, and 1 cup of drained and rinsed hominy.
- Stir well to combine.
- Add 1 teaspoon of dried thyme, 1 bay leaf, 1/2 teaspoon of hot sauce, 1 teaspoon of Worcestershire sauce, and 1/2 teaspoon of sugar. Season with salt and pepper to taste.
- Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the vegetables are tender.
- Stir in 1/2 cup of half-and-half and 1/2 cup of skim milk.
- Add 1 cup of shredded sharp cheddar cheese and stir until melted and smooth.
- Remove the bay leaf. Serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
28g
Fat
7g
Carbs
13g
