Cheddar Potato Soup
- 1 (32-ounce) carton fat-free, less-sodium chicken broth
- 5 cups frozen shredded potato
- 1 cup frozen chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 (12-ounce) can fat-free evaporated milk
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
- 1/3 cup chopped green onions
Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Combine flour and milk, stirring until smooth. Add to potato mixture. Cook over medium heat, stirring constantly, 5 minutes or until mixture is thickened.
Pour half of potato mixture into a blender; process until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture.
Return mixture to pan. Add cheese; cook over medium heat, stirring until cheese melts. Ladle soup into individual bowls; sprinkle evenly with green onions. Yield: 7 servings (serving size: 1 cup). This is a diabetic recipe.
I like to sprinkle bacon bits and more cheese on top - for looks, of course.
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