Light Potato Cheese Soup

  • 6 large potatoes
  • 2 1/2 cups vegetable broth
  • 4 green onions, chopped (some reserved for garnish)
  • 2-3 cloves garlic, minced
  • 2 cups evaporated skim milk
  • Fresh ground black pepper, to taste
  • 1 cup reduced fat sharp cheddar cheese, shredded

Directions: Combine all ingredients in crock of slow cooker except cheese. Cook on low for 6-8 hours or high for 3-4 hours. Remove lid and mash potatoes with a potato masher, stir in cheese, replace lid and cook an additional five minutes, or until cheese is melted through. Pour into bowls and garnish with additional green onions. Serves 6.

Tips: Make your potato soup zesty by adding a few hits from your favorite bottle of hot sauce. Customize your soup without adding too many calories or fat grams by adding healthful mix-ins: crumbled vegetarian bacon, fresh corn, roasted red peppers, or diced japaneno are all welcome additions.
You can use regular skim milk, but evaporated skim has a creamier texture.

No comments:

Post a Comment