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    You are in: Home / Recipes / Cream of Potato and Carrot Cheddar Soup (Lower Fat) Recipe
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    Cream of Potato and Carrot Cheddar Soup (Lower Fat)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    ladypit's Note:

    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).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel and grate the carrots and potatoes (putting the potatoes into water so they don't turn colors).
    2. 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. 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. 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. 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. 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. 7
      Add the half and half, the skim milk, and the cheese. Stir until the cheese is melted.
    8. 8
      Remove the bay leaf and serve with crusty bread.

    Ratings & Reviews:

    • on June 23, 2006

      55

      This was very yummy! I made it for my MIL who was sick and she loved it. Creamy and comforting. I didn't have any Herbes de Provence so I just used 1/2 tsp of thyme. I also substituted the half and half/milk combo for straight 2% milk. Served it with Longhornmama's Buttery Pan Rolls Buttery Pan Rolls (for the Bread Machine). Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2006

      55

      This was a wonderfully delicious recipe! Since my family thinks no meal is complete without meat, I added in about a half a pound of smoked sausage and some diced ham that I had left over. I cooked the sausage separately, then added it and the ham about the last five minutes of cooking before adding the milk and cheese. The soup was perfectly seasoned and made a nice dinner served with french bread. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream of Potato and Carrot Cheddar Soup (Lower Fat)

    Serving Size: 1 (405 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 242.8
     
    Calories from Fat 34
    14%
    Total Fat 3.8 g
    5%
    Saturated Fat 1.5 g
    7%
    Cholesterol 7.3 mg
    2%
    Sodium 1171.5 mg
    48%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 5.4 g
    21%
    Sugars 7.1 g
    28%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    herbes de provence

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