Randy Mayor; Lydia DeGaris-Pursell
Yield
5 servings (serving size: 1 1/2 cups)

What does the new light mean for Cooking Light recipes? It means eliminating our old no-no ingredients list, for one thing. Used with balance and moderation, even half-and-half is fine for healthy eating. A little goes a long way in this rich-tasting soup that's a meal in itself.

How to Make It

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.

Ratings & Reviews