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Potato Cheese Soup

soups & stews

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

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.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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