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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.
