Saturday, May 21, 2011

Easy Potato and Cheddar Soup

Weeknight inspiration at its finest.  Super easy and really tasty.  Play with the heat or flavors by adjusting peppers, cayenne and curry powder. 

What You'll Need:
1 28 ounce package of frozen diced hash brown potatoes with onions and peppers
1 cup chicken broth
1 cup of chopped miniature sweet potatoes
3 cups of fat free half and half
1 tablespoon curry powder (we used medium yellow)
1/2 teaspoon of cayenne pepper
1/2 teaspoon red pepper flakes
6 ounces of sharp cheddar cheese
salt and pepper to taste

What You'll Do:
Heat 1 cup of chicken broth, potatoes and peppers until potatoes are browned and softened.  Add the half and half and the spices and let simmer for about ten minutes.  Use a blender or a hand mixer to blend about half of the soup down leaving some chunks still in the soup.  Stir in cheddar cheese and season with additional salt and pepper if needed.

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