Day 98 : Potato Cheddar Soup

Although the forecast claimed it would be nice today with sun and 55 degree weather they failed to mention that it wouldn’t matter because the wind chill factor and clouds meant it was too cold still to do much outside.  So instead we spent the day cleaning and getting things done that had been on a back burner of late.  Since it felt like a cold day I decided to make soup.  As you may recall I am NOT a soup person, and rarely eat it.  I have only found a couple in my life that I truly enjoy.  This is now one of those.

As my husband said, who is also not a big fan of soup, this is the best potato soup I’ve ever had.  I really like the creaminess and depth of flavor with the curry powder and cayenne, and peppers.  Best of all this is another one of those dishes that are so simple to prepare because you take a little help from the store and use frozen potatoes.  So there’s no washing, and peeling, and dicing which saves  you SO much time.  It smelled so amazing while it was cooking that I could barely wait to try it, so it’s great that it was a quick soup to prepare.  The only thing we felt could make this better was the addition of some sort of meat… perhaps bacon, ham, or shrimp.

 

Potato Cheddar Soup

Serves : 4               Time to make : 30 minutes

Ingredients :

  • 1 (28 oz) bag of frozen potatoes with peppers (potatoes o’brien)
  • 1 cup mini sweet peppers, chopped
  • 3 cups fat free half and half
  • 1/2 tsp. salt
  • 1/2 tsp. curry powder
  • 1/8-1/4 tsp. cayenne pepper (I went with the full amount)
  • 1 cup water (divided)
  • 6 oz cheddar cheese
  • Fresh chopped parsley and sliced mini sweet peppers for garnish/toppers

Directions :

  1. In a 4 qt. dutch oven combine the frozen potatoes, peppers, half and half, salt, curry powder, cayenne and 1/2 cup water and bring to a boil.  Reduce heat to medium, cover, and simmer for 10 minutes or until potatoes are tender.
  2. Carefully move half of the soup to a blender with remaining 1/2 cup water and cream until smooth.  Add back to the main pot, and stir to combine.
  3. Add the cheese and heat until cheese is melted.
  4. Serve with sliced peppers and chopped parsley on top.

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