Sneak in the Veggies Cheddar Cheese Soup.

• 1 lb potato
• 1 large onion
• 1 medium yellow bell pepper (optional)
• 2 large yellow squash
• 1 (8 ounce) bag baby carrots
• 1 quart chicken stock or 1 quart vegetable stock
• 12-1 teaspoon turmeric
• salt and pepper
• 1 pint half & half light cream
• 1 cup low-fat cheddar cheese

1. Roughly chop potatoes, onion, squash, and bell pepper if using.
2. Add to large stock pot along with carrots, stock, salt and pepper to taste, and turmeric.
3. (If the stock doesn't quite cover the veggies, add a little water).
4. Bring to a boil, reduce heat to medium and let simmer until vegetables are tender.
5. Puree soup using a stick blender, or in small batches in the regular blender.
6. Add half-and-half and cheese, heat just until cheese melts.
7. Serve topped however you like.

potato, onion, yellow bell pepper, yellow squash, baby carrots, chicken, turmeric, salt, light cream, lowfat

Taken from www.food.com/recipe/sneak-in-the-veggies-cheddar-cheese-soup-194889 (may not work)