Homestyle Potato Soup

1 (14 1/2 ounce) can fat-free, less-sodium chicken broth

4 cups cubed peeled baking potato (about 2 pounds)

1 cup chopped onion

1 cup thinly sliced celery

1 cup thinly sliced carrot

3 tablespoons butter or stick margarine, cut into small pieces

1 1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

3 garlic cloves, minced

1/4 cup all-purpose flour

1 1/2 cups 2% reduced-fat milk

7 tablespoons (1 3/4 ounces) shredded reduced-fat sharp cheddar cheese

Freshly ground pepper (optional)

     Place first 9 ingredients (up to garlic cloves) in a 4 1/2 quart electric slow cooker; stir well.  Cover with lid; cook on high-heat setting 1 hour.  Reduce to low-heat setting, and cooke 4 to 5 hours or until vegetables are tender.  Increase to high-heat setting.

     Place flour in a bowl; gradually add milk, stirring with a whisk until well blended.  Stir into soup.  Cook uncovered, 25 minutes or until thick, stirring frequently.  Ladle into bowls; sprinkle with cheese.  Sprinkle with pepper if desired.  Yeild 7 servings.

Serving Size: 1 cup soup and 1 Tbsp cheese

6 Points Plus Value