food Potato-Cheddar Soup - Low Fat Version recipe

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Potato-Cheddar Soup - Low Fat Version recipe

6 servings

Ingredients:

6 medium potatoes, peeled and thinly sliced

1/2 cup water

1 1/2 tablespoons butter or margarine

3 carrots, diced

4 celery stalks, diced

1 onion, chopped

1 red bell pepper, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup low-sodium chicken broth

1/4 cup quick mixing flour or all-purpose flour

1/4 cup light sour cream

3 cups low fat milk, divided

3 ounces reduced fat sharp Cheddar cheese, shredded

Instructions:

Place potato slices and 1/2 cup water in a large microwave-safe dish and microwave on High about 18 minutes, or until potato slices are tender.

While potatoes are cooking, melt butter in a large non-stick saucepan.

Saute carrots, celery, and onion in butter over medium heat for about 10 minutes, stirring frequently.

Lower heat to a simmer and stir in red bell pepper, salt, pepper, chicken broth, and potato slices (breaking potato slices into smaller pieces using spoon if desired).

Cover saucepan and let simmer for a few minutes.

Blend quick mixing flour with sour cream and 1/4 cup of the low fat milk.

Pour remaining milk into saucepan then stir in flour-sour cream mixture.

Stir in grated cheese.

Continue to simmer until flavors blend and soup is nicely thickened (3-5 minutes).