Potato-Broccoli Soup - cooking recipe

Ingredients

3 c. peeled cubed potatoes
1 c. frozen chopped broccoli, thawed
1/2 c. chopped carrot
1/2 c. water
1/4 tsp. salt
1 (14 1/4 oz.) can no-salt-added chicken broth
1 1/2 c. skim milk
3 Tbsp. all-purpose flour
6 oz. reduced-fat loaf process cheese spread, cubed
dried crushed red pepper

Preparation

Combine first 6 ingredients in a large Dutch oven. Bring to a boil, cover and reduce heat. Simmer 20 minutes. Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly until cheese melts and mixture thickens. If desired, sprinkle with crushed red pepper. Makes 7 (1 cup) servings.