Whole milk adds richness to this soup in the same way half-and-half or cream would--but with significantly fewer calories and less fat.
1. Melt butter in a large saucepan over medium-high heat. Add hash brown potatoes and next 4 ingredients; sauté 6 minutes or until vegetables are tender. Add broth, pepper, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. Place half of potato mixture in a blender, and process until smooth. Pour puréed soup into a bowl, and repeat procedure with remaining half of potato mixture. Return puréed soup to pan; stir in milk. Cook over medium-high heat 2 minutes or until thoroughly heated. Ladle soup into individual bowls; top with sun-dried tomatoes, and sprinkle with cheese. Serve immediately.