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Categories:Viewed: 36 - Published at: 8 years ago
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)
Method
- Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
- 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.
- 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.
- 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.
