Cheddar Potato Soup

Ingredients

• 2 tablespoons flour all-purpose
• 0.3 cup green onion chopped 1 large
• 0.5 teaspoon ground pepper 
• 32 ounce no-salt-added chicken broth canned
• 1 cup onion frozen chopped
• 5 cups potatoes shredded frozen
• 0.5 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 12 ounce evaporated skimmed milk canned

Equipment

• bowl
• ladle
• blender
• dutch oven

Directions

1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
2. Combine flour and milk in a small bowl, stirring until smooth.
3. Add to potato mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened.
4. Pour half of potato mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
5. Pour into a large bowl. Repeat procedure with remaining half of potato mixture.
6. Return mixture to Dutch oven.
7. Add cheese; cook over medium heat, stirring until cheese melts. Ladle soup into individual bowls; sprinkle each serving evenly with green onion.