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Potato-Cheddar Soup

Ingredients

• 1 28-ounce package frozen diced hash brown potatoes with onions and peppers
• 3 cups fat-free half-and-half
• 1 cup chopped miniature sweet peppers
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/8 to 1/4 teaspoon cayenne pepper or ground black pepper
• 1 1/2 cups shredded cheddar cheese
• Sliced miniature sweet peppers (optional)
• Snipped parsley (optional)

Directions

1. Combine all ingredients except cheese, pepper and parsley.
2. Bring just to boiling.
3. Reduce heat to medium.
4. Cook, covered, for 10 minutes, stirring occasionally.
5. Cool slightly.
6. Transfer 3 cups of the potato mixture to a blender.
7. Add the remaining 1/2 cup water.
8. Cover and blend until nearly smooth.
9. Return to Dutch oven.
10. Cook and stir until mixture is heated through and potatoes are tender.
11. Stir in cheese.
12. Cook and stir over low heat until cheese is melted.
13. Top each serving with sliced sweet peppers and parsley.

Attribution