4 cups cubed and peeled baking potaoes
1/2 cup chopped onion
1/2 cup thinnly sliced celery
3/4 cup thinnly sliced carrot
3 tablespoons of butter, cut into small pieces
1 1/4 teaspoons sea salt
1/4 teaspoon ground black pepper
1 (14 ounce) can vegetable broth
3 cloves garlic, minced
1/4 cup all purpose flour
1 1/2 cups 2% milk
7 tablespoons shredded reduced fat cheddar cheese, divided
- Place the first 9 ingredients(up through the garlic) into your slow cooker. Cover and cook on LOW for 6 to 7 hours or until vegetables are tender. Increase heat to HIGH.
- Place flour into a bowl and then slowly add the milk, whisking until well blended. Stir the flour/milk mixture into the soup.
- Cook the soup uncovered, stirring frequently for 25 minutes or until thick.
- Ladle soup into individual bowls and sprinkle with 1 tablespoon of cheese.
Yields 7 servings consisting of 1 cup of soup and 1 tablespoon of cheese. 194 Calories, 7.6 grams of fat, 2.2 grams of fiber.