- 4 medium potatoes, peeled and chopped
- 2 medium carrots, shredded
- 1 onion, chopped
- 1 tsp. minced garlic
- 1/2 tsp. salt
- 1/2 tsp. thyme
- 1 T. olive oil
- 3 c. skim milk
- 1 c. cooked, chopped ham
- 1/2 c. low fat shredded cheddar cheese
- 1/4 tsp. pepper
Place peeled potatoes and carrots in a large soup pot. Add only enough water to cover vegetables. Cook over medium heat until tender. Meanwhile, saute onion and garlic in olive oil until slightly soft. Add onion and garlic to cooked potatoes and carrots in soup pot with thyme and salt. Puree in a small batches in a blender or food processor. Return puree to pan. Add milk, ham (if desired), cheese and pepper. Heat until cheese is melted and soup is piping hot. Preparation time: 1 hour.
Tip: for chunkier soup, use a manual potato masher and leave some of the potato mixture in larger pieces.
Nutritional Information Per Serving: Calories: 201; Fat: 5g; Carbohydrates: 18g; Protein: 4g; Fiber: 4g; Sodium: 635 mg.
This recipe was taken from the Heart Rock Cafee III Cookbook.