St. Patty's Day Flavor: Light Cheddar Ale Soup
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 12-ounce bottle beer, preferably ale
- 2 18-ounce bags precooked diced peeled potatoes, (see Ingredient Note)
- 1 14-ounce can vegetable broth, or reduced-sodium chicken broth
- 1 cup water
- Raspberry Sparkling Water
- 2 1/2 cups nonfat or low-fat milk
- 1/4 cup all-purpose flour
- 1 1/2 cups shredded sharp Cheddar cheese, divided
- 1 small red bell pepper, thinly sliced or finely chopped
PREPARATIONHeat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
TIPS & NOTESIngredient note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables. To make your own, peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).
Per serving: 389 calories; 12 g fat (5 g sat, 2 g mono); 32 mg cholesterol; 50 g carbohydrates; 16 g protein;5 g fiber; 408 mg sodium; 238 mg potassium.
Nutrition Bonus: Calcium (34% daily value), Vitamin C (32% dv), Vitamin A (19% dv).
Carbohydrate Servings: 3
Exchanges: 2 1/2 starch, 1 vegetable, 1 high fat meat, 1/2 fat*Recipe courtesy of eatingwell.com