Cheddar Cheesehead Soup

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 1 h 10 mins

Ingredients

• 1 stalk(s) celery, sliced
• 1 large onion(s), coarsely chopped
• 4 clove(s) garlic, sliced
• 1 tablespoon oil, olive
• 3 can(s) broth, reduced-sodium chicken, 14 ounces each
• 2 can(s) milk, fat-free evaporated, 12 ounces each
• 1/2 cup(s) flour, instant
• 2 cup(s) cheese, cheddar, reduced-fat, (optional)
• 1/4 teaspoon pepper, white, (optional)
• 1/2 cup(s) cheese, cheddar, reduced-fat, (optional)

Preparation

1. In a Dutch oven cook celery, onion, and garlic in hot oil until tender. Add chicken broth; bring to boiling. Reduce heat; cover and simmer for 25 minutes.

2. Strain vegetables, reserving broth in pan. Discard vegetables. Stir together evaporated milk and flour; stir into broth. Cook and stir until thickened and bubbly.

3. Add 2 cups cheese; cook and stir over low heat until cheese is melted. Stir in pepper, if desired. Sprinkle each serving with additional shredded cheese, if desired.

Nutritional Info (Per serving):

Calories: 147, 

Saturated Fat: 3g, 

Sodium: 464mg, 

Dietary Fiber: 0g, 

Total Fat: 5g, 

Carbs: 13g, 

Cholesterol: 16mg, 

Protein: 11g

Exchanges: 

Dairy: 1, 

Lean Meat: 0.5, 

Fat: 0.5

Carb Choices: 1