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Creamy Potato Cheese Soup
1 medium onion, chopped
2 medium carrots, coarsely grated
3/4 tsp table salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1 pound potatoes, cut into 1/2-inch cubes
29 oz vegetable broth
1/2 cup fat-free half and half
8 oz cheddar or colby cheese
Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color. Add carrots, salt, pepper, paprika and mustard. Mix well and continue to cook until carrots begin to soften.
Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender.
Serve with toasted bread, croutons or crackers..