Low Fat Potato Cheese Soup Recipe

Ingredients

2 cups reduced-sodium chicken broth

1 medium potato, peeled and diced

--1 cup

1 medium onion, chopped

--1/2 cup

1/2 cup chopped broccoli flowerets

1 medium carrot, coarsely shredded

--1/2 cup

3 tablespoons cornstarch

12 ounces evaporated skim milk

3/4 cups shredded cheddar cheese

--3 ounces

Method

Combine broth, potato, and onion in a large saucepan; bring to boiling.

Reduce heat, cover, and cook 10 minutes or till vegetables are tender.

Mash potato cubes against side of pan using a fork.

Stir together cornstarch and a little of the milk.

Stir into broth mixture along with remaining milk.

Add broccoli and carrot.

Cook and stir till thickened and bubbly.

Cook and stir 2 minutes more.

Stir in cheese till just melted.

Serves 4.

Nutrition facts per serving: 240 cal.

, 8 g total fat (5 g sat.

fat), 25 mg cholesterol, 568 mg sodium, 28 g carbohydrate.

, 2 g dietary fiber, 15 g pro.

Daily Value: 57% vitamin.

A, 28% vitamin.

C, 34% calcium.

Food exchanges: 1 milk, 1 vegetable, 1 bread, 1 meat, 1 fat.

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