Potato-Cheese Soup

 Cook Up Comfort pg 98 {6 servings} Stove
1 t canola oil
1 onion, chopped
2 carrots, shredded
¾ t salt
½ t black pepper
½ t paprika
½ t dry mustard
1 lb small red potatoes, cut into ½” cubes
3 2/3 c reduced-sodium chicken broth
½ c fat-free half and half
8 oz shredded reduced fat Cheddar or Colby

1. Heat oil in large nonstick saucepan over medium heat. Add onion and cook stirring frequently, until browned, about 5 minutes. Stir in carrots, salt, pepper, paprika, and mustard; cook, stirring once or twice, until carrots begin to soften, about 2 minutes.
2. Add potatoes, broth, and half and half; increase heat to high and bring to boil. Reduce hear ro medium-low and simmer until potatoes are tender. About 20 minutes; add Cheddar and stir until melted. Puree soup in pot with hand-held immersion blender , or cool 5 minutes and blend in small batches in blender. Reheat soup and ladle evenly into 6 bowls.