Potato-Broccoli Soup

Ingredients

• 1 cup broccoli frozen thawed chopped
• 0.5 cup carrots chopped
• 3 tablespoons flour all-purpose
• 1.5 cups milk 1% low-fat
• 14.3 ounce no-salt-added chicken broth canned
• 6 ounces process cheese spread cubed reduced-fat
• 1 pound potatoes cubed peeled
• 0.3 teaspoon salt 
• 0.5 cup water 

Equipment

• dutch oven

Directions

1. Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
2. Combine milk and flour, stirring until smooth.
3. 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 pepper and garnish with a dried red pepper.