Recipe: Beer Cheese Soup (Points Friendly! I swear!)

I like beer.  I love cheese.  It's cold out.  All I want to do is be warm, and eat.  Not sure how food keeps  me warm, but on days like today (it's freaking ZERO people) all I want to do is eat.

The lovely thing about WW is that I can eat.  I just have to figure out how to.  Here is one of my winter favorites.  If you know me, you know I hate veggies, well, this is something full of veggies that even I will eat.  And my 5 year old too.  But, it's actually more impressive that I will.

The low down:
PP Value: 5
Serves: 6
Serving size: Heaping Cup

Ingredients:

1 medium onion (Chopped)
2 medium Carrots (Coarsely Grated)
3/4 tsp Table Salt
1/2 tsp Black Pepper (I like to add more!)
1/2 tsp Paprika
1/2 tsp dry mustard
1 lb potatoes (Baby reds work the best) cut into 1/2 inch cubes.
17 Ounces Chicken Broth
12 Ounces of your favorite "light" beer
1/2 Cup Fat Free 1/2 and 1/2
8 Ounces of Low Fat Cheddar or Colby Jack Cheese (Shredded)

A few notes: you can save 1 point a serving by just using chicken broth instead of beer, but then you lose the booze flavor, but it doesn't ruin the recipe.   Your call.

I also add Thyme to my Spices, but really, anything you think would jazz it up would work! Live a little!

Instructions:

Coat a non-stick pot with cooking spray over medium heat.   Cook onions, until they begin to color, about 5 minutes.   Add the carrots, salt, pepper, paprika, and mustard and cook for about 2 minutes, until carrots begin to soften.  Stirring all to mix.

Add potatoes, beer, broth, and half and half.   Increase heat, bringing to boiling and reduce heat to a simmer.   Cook until potatoes are tender, about 15-20 min.   Add cheese and stir to melt, and then puree in batches in a blender. 

Seriously, it's good people.  Now go make some, and stay warm! :)