Potato Cheese Soup

1 spray(s) cooking spray
1 medium onion(s), chopped
2 medium carrot(s), coarsely grated
3/4 tsp table salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1 pound(s) potato(es), cut into 1/2-inch cubes (use small red potatoes)
29 oz vegetable broth
1/2 cup(s) fat-free creamer, such as fat-free 1/2 and 1/2
8 oz low-fat cheddar or colby cheese

Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color, about 5 minutes. Add carrots, salt, pepper, paprika and mustard, stirring to mix; cook until carrots begin to soften, about 2 minutes.

Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender. Yields about 1 heaping cup per serving.

Flavor Booster: Thyme and potatoes are a delicious combination. Add 1/4 teaspoon crushed, dried thyme with the seasonings. Garnish each serving with 1 teaspoon fresh minced chives.