4 Serves
45 Mins
Coat a medium pot with cooking spray and place it over medium heat on the stove.
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Vitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
539 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
566 mg / 1,250 mgPotassium
1717 mg / 4,700 mgSodium
1299 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
16 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Add the diced onion to the pot and sauté until it begins to soften and take on a light color.
Stir in the chopped carrots, salt, black pepper, paprika, and mustard. Continue cooking until the carrots start to soften.
Add the potatoes, stock, and half-and-half to the pot. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer.
Cover and simmer until the potatoes are fork-tender, approximately 20 minutes.
Stir in the white cheese until fully melted, then transfer the soup to a blender and process in batches until smooth.
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