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.
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.
A 3.5, I used butter potatoes because I can buy just what I need. Make sure to blend enough of the soup so it will be thick, it does thicken upon sitting, the leftovers were better than the first night.
My 9-year-old niece and I made this last year when my sister was at the hospital having a baby so that they'd have something easy to fix when they got home. Now 10 years old, she asked the other day if we could make "that cheesy soup" again. So I'd say it was a hit.
The first time I made this I couldn't find leeks, so I used a combo of green onions and shallots. The second time I actually used leeks, but I think I liked the first version better! Next time I'm planning to use 1 c. leeks, 1/4 c. green onions, and 1/4 c. shallots. My market never has Yukon golds so I use baking potatoes, maybe that is affecting my onion-potato balance? Despite this, the soup is still excellent.
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