1 28-oz pkg. frozen diced hash brown potatoes with onions and peppers
1 c chopped miniature sweet peppers (I used a red bell pepper)
3 c FF half-and-half
1/2 t salt
1/2 t curry powder
1/8 to 1/4 t cayenne pepper (I used 1/4)
6 oz cheddar cheese, shredded (I used 2%)
(I also added 2 oz FF cream cheese)
1. In 4-qt Dutch oven (or any big pot) combine potatoes, sweet peppers, half-and-half, salt, curry powder, cayenne and 1/2 c water. Bring to just boiling. Reduce heat. Simmer, covered, over medium heat 10 minutes or until potatoes are tender, stirring occasionally.
2. Carefully transfer about half of soup mixture to a blender; add 1/2 c water (I didn't add water here) 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 (and turkey bacon :-). Makes 4 2-cup servings.
Serving size: 2 cups, calories: 438, fat: 17g, Chol: 54mg, Sodium: 883mg, Carbs: 53g, Fiber: 5g, Protein: 19g