Makes 10 servings
1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped onion
4 cups fat-free, reduced-sodium chicken broth
5 cups diced peeled baking potatoes
½ teaspoon salt
¼ teaspoon black pepper
1/3 cup flour
2½ cups fat-free milk
1¾ cups (7 ounces) shredded reduced-fat cheddar cheese
2/3 cup sliced green onions
¼ cup Real Bacon bits (such as Hormel)
- In a Dutch oven, heat olive oil over low heat.
- Add carrots and onion to drippings. Cook, stirring constantly, until golden brown. Stir in broth and add potato and salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 25 minutes or until potato is tender. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add cheddar cheese, stirring until melted (do not add cheese until the end of the cooking time).
- To serve, ladle soup into bowls and top with green onions and bacon bits.
| Per serving (1 cup) |
| Calories |
202 |
Fat (gm) |
7 |
| Protein (gm) |
12 |
Saturated fat (gm) |
3.8 |
| Carbohydrate (gm) |
24 |
Cholesterol (mg) |
20 |
| Fiber (gm) |
22 |
Sodium (mg) |
275 |