Cheese And Vegetable Soup - cooking recipe

Ingredients

1 c. chicken broth
1/2 c. chopped, peeled potato
1/4 c. chopped celery
1/4 c. chopped green or red sweet pepper
1 c. skim milk
2 Tbsp. flour
1/4 c. shredded American cheese
dash of nutmeg

Preparation

Combine broth and all vegetables.
Bring to a boil.
Reduce heat.
Cover and simmer 10 to 12 minutes or until vegetables are tender.
In small bowl, stir together milk and flour.
Add to soup mixture.
Cook and stir until thickened and bubbly.
Cook another minute.
Stir in cheese until melted.
Stir in nutmeg.
Makes 4 servings, just 3 grams of fat each.