Low-Fat Potato Soup

Full Printable Recipe Card

INGREDIENTS:

4 cups chopped potatoes
1 (10-ounce) can chicken broth
1 cup thinly sliced celery
1/2 cup chopped carrot
1/2 cup chopped onion
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon dillweed
4 cups skim or whole milk
3-1/2 Tablespoons flour
2 Tablespoons butter
Shredded Cheddar cheese

TO PREPARE:
Combine the potatoes, broth, celery, carrot, onion, salt, pepper and dillweed in a 3-quart saucepan and mix well. Bring to a boil; reduce heat. Simmer, covered, for 15 to 20 minutes or until the vegetables are tender, stirring occasionally. Stir 3 cups of the skim milk into the potato mixture.

Cook until heated through, stirring occasionally. Whisk the flour into the remaining 1 cup skim milk. Add the flour mixture to the soup, stirring constantly. Cook until thickened and heated through, stirring frequently. Stir in the butter. Ladle into soup bowls. Sprinkle with cheese.