Makes 6 Servings

Here in New England, the chill of winter is definitely in the air. To warm up our kids, we created this rich yet surprisingly light potato soup. To turn this into a vegetarian dish, simply substitute vegetable broth for the chicken broth.

1 tablespoon extra virgin olive oil
1 very small onion, finely diced (about 1/2 cup)
2 to 3 stalks celery, finely diced (about 1/2 cup)
4 cups all-natural chicken broth (one 32-ounce container)
2 pounds russet potatoes, peeled and cut into 1-inch pieces (about 5 cups)
2 medium carrots, peeled and grated (about 1 cup)
2 sprigs fresh thyme
1 cup frozen corn kernels, thawed
1/2 cup shredded reduced-fat Cheddar cheese
Salt and freshly ground black pepper
Whole grain Goldfish crackers for garnish (about 9 per bowl)

1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and celery and cook, stirring frequently, until the vegetables are soft, about 8 minutes.

2. Add the broth, potatoes, carrots, and thyme. Stir to combine. Raise the heat to high, cover, and bring to a boil. Reduce the heat and cook at a low boil, uncovered, until the potatoes are soft, about 15 minutes.

3. Remove the thyme. Use an immersion blender to puree the soup (or let cool slightly, transfer to a blender, and puree in batches).

4. Add the corn and cheese and stir until the cheese melts. Season with salt and pepper to taste. Serve in individual bowls and top with the Goldfish.

Nutrition Information per Serving (1 cup): 230 calories, 5g fat (1.5g saturated), 520mg sodium, 39g carbohydrate, 5g fiber, 8g protein, 70% vitamin A, 60% vitamin C, 10% calcium, 10% iron

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

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