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Cheddar Potato Soup

Prep time 6 mins
Cook time 26 mins
Yield 7 (1-cup) servings.

Ingredients

  • 2 (16-ounce) cans no-salt-added chicken broth
  • 5 cups frozen shredded potato
  • 1 cup frozen chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons all-purpose flour
  • 1 (12-ounce) can evaporated skimmed milk
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/3 cup chopped green onion (about 1 large)

Nutrition Information

  • calories 158
  • caloriesfromfat 18 %
  • fat 3.2 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10.6 g
  • carbohydrate 17.3 g
  • fiber 1.2 g
  • cholesterol 13 mg
  • iron 0.0 mg
  • sodium 623 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

  2. Combine flour and milk in a small bowl, stirring until smooth. Add to potato mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened.

  3. Pour half of potato mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour into a large bowl. Repeat procedure with remaining half of potato mixture.

  4. Return mixture to Dutch oven. Add cheese; cook over medium heat, stirring until cheese melts. Ladle soup into individual bowls; sprinkle each serving evenly with green onion.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook