Potato Tomato Cheese Soup Recipe |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe has been reworked from Tomato Potato Cheddar Cheese Soup for the Make It Healthier recipe tag. Only a few items have been changed from the original but the fat content has been reduced substantially. Ingredients:
12 ounces light beer |
4 cups chicken broth |
3 lbs potatoes (peeled and cut in chunks) |
3 bay leaves |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 tablespoon butter |
1 large onion (chopped) |
1 carrot (sliced) |
1 stalk celery (sliced) |
5 garlic cloves |
28 ounces diced tomatoes |
1 tablespoon soy sauce |
2 teaspoons worcestershire sauce |
2 tablespoons flour |
1 cup fat-free half-and-half |
tabasco sauce |
1/2 teaspoon mustard powder |
1 1/2 cups 2% cheddar cheese |
salt and pepper |
Directions:
1. In large stock pot, bring beer and broth to a boil.
2. Add potatoes, bay leaves, basil and oregano.
3. Boil for about 30 mins or till potatoes are soft, stirring occasionally to prevent sticking.
4. Melt butter in a large fry pan.
5. Add onions, celery, carrots, garlic and tomatoes.
6. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
7. Add remaining ingredients except for cheese to tomato mixture, mix well.
8. Add the tomato mixture to the potatoes and add cheese.
9. Bring back to simmer long enough to heat through.
10. Remove bay leaves and enjoy.
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