Low Fat Cheese Soup

Photo: flickr user Greencolander

Ingredients

3 cups chopped peeled potatoes

1/2 cup finely-diced celery

1/2 cup finely-diced carrots

1/4 cup chopped onion

1 tablespoon minced fresh parsley

1 cup defatted chicken stock

1/2 teaspoon salt (optional)

1 dsh freshly-ground black pepper

1 1/2 cups nonfat milk

2 tablespoons all-purpose flour

6 ounces reduced-fat Cheddar cheese grated

Preparation

In a crockpot, combine the potatoes, celery, carrots, onion, parsley, stock, salt, and pepper. Cover and simmer over LOW heat until tender, 3 to 5 hours.

Gradually add the milk to the flour and mix well. Pour the milk mixture into the vegetables and cook on HIGH, stirring constantly, until thickened. Add the cheese and stir until the cheese is melted.

This recipe yields 4 servings.