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)

1. In a Dutch oven, heat olive oil over low heat.
2. 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).
3. To serve, ladle soup into bowls and top with green onions and bacon bits.