Potato-Cheddar Soup

1  28-ounce package  frozen diced hash brown potatoes with onions and peppers
1  cup  chopped miniature sweet peppers
3  cups  fat-free half-and-half
1/2  teaspoon  salt
1/2  teaspoon  curry powder
1/8  to 1/4 teaspoon  cayenne pepper
6  ounces  cheddar cheese, shredded
    Miniature sweet peppers, sliced (optional)
    Snipped fresh Italian (flat-leaf) parsley (optional)
 

Directions

1. In a 4-quart Dutch oven combine potatoes, sweet peppers, half-and-half, salt, curry powder, cayenne and 1/2 cup water. Bring to just boiling. Reduce heat. Simmer, covered, over medium heat for 10 minutes or until potatoes are tender, stirring occasionally. Cool slightly.

2. Carefully transfer about half of soup mixture to a blender; add 1/2 cup water and blend until nearly smooth. Return to Dutch oven; stir to combine. Cook and stir over low heat until heated through. Stir in cheese until melted.

3. Top servings with sliced sweet peppers and parsley. Makes 4 (2-cup) servings.

Recipe from BHG