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Prep Time: 6 Minutes Cook Time: 26 Minutes |
Ready In: 32 Minutes Servings: 7 |
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Ingredients:
2 (16-ounce) cans no-salt-added chicken broth |
5 cups frozen shredded potato |
1 cup frozen chopped onion |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
2 tablespoons all-purpose flour |
1 (12-ounce) can evaporated skimmed milk |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1/3 cup chopped green onion (about 1 large) |
Directions:
1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
2. Combine flour and milk in a small bowl, stirring until smooth. Add to potato mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened.
3. Pour half of potato mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour into a large bowl. Repeat procedure with remaining half of potato mixture.
4. Return mixture to Dutch oven. Add cheese; cook over medium heat, stirring until cheese melts. Ladle soup into individual bowls; sprinkle each serving evenly with green onion.
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