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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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My husband usually doesn't care for low-fat dishes, notes Natalie Warf of Spring Lake, North Carolina. So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat. Ingredients:
1-3/4 cups diced peeled potatoes |
1 medium onion, chopped |
1/4 cup chopped celery |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/8 teaspoon pepper |
3 tablespoons cornstarch |
1 can (12 ounces) fat-free evaporated milk, divided |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender.
2. Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted. Yield: 5 servings.
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