Prep: 20 min
Cook: 35 min
Serves: 6 (1 1/2 cups each)
WW Points Value: 6 points
2 tsp olive oil
1 large red onion, chopped
3 celery stalks, chopped
3 carrots, chopped
3/4 tsp dry mustard
3 c low-sodium chicken broth
1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
1/2 tsp salt
1/8 tsp cayenne
2 c low-fat (1%) milk
1 c shredded sharp Cheddar cheese
1/4 c grated pecorino cheese
Step One: Recruit your daughter to peel the potatoes
Heat oil in nonstick Dutch oven over medium-high heat. Add onion, celery and carrots.
Cook veggies, stirring occasionally until vegetables are lightly browned (approx 10 min.).
Stir in mustard and cook 1 minute.
Add broth, potatoes, salt and cayenne; bring to boil.
Reduce heat and simmer, covered, until veggies are tender (approx 20 min.)
With fork, coarsely mash about half of the veggies to slightly thicken soup.
Stir in milk and bring to simmer.
Remove from heat. Stir in Cheddar and pecorino until cheeses melt.
Serve and enjoy!
Cool. Transfer to 2 freezer containers. Cover and freeze up to 2 months. To serve, microwave each container, partially covered on Medium heat 4-5min. until thawed. Stir. Microwave, partially covered, on high 2-3 minutes until heated through, stirring halfway through cooking time.
We rated this 3 1/2 spoons. I wish it was a little thicker and creamier.