Cheddar Soup
Recipe from Diabetic Living

Nothing says comfort like a hot bowl of cheese soup. This recipe version uses reduced-fat cheese to keep it healthful and low in calories.



by 3  people


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Ingredients
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    1   stalk 
    celery, sliced
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    1   large 
    onion, coarsely chopped
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    4   cloves 
    garlic, sliced
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    1   tablespoon 
    olive oil
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    3  14  ounce can 
    reduced-sodium chicken broth
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    2  12  ounce can 
    evaporated fat-free milk
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    1/2  cup 
    instant flour or all-purpose flour
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    2   cups 
    reduced-fat shredded cheddar cheese (8 ounces)
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    1/4  teaspoon 
    ground white pepper (optional)
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    1/2  cup 
    reduced-fat shredded cheddar cheese (2 ounces) (optional)

Directions
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. In a medium bowl, stir together evaporated milk and flour; stir into broth. Cook and stir until thickened and bubbly.
3.
Add the 2 cups cheese; cook and stir over low heat until cheese is melted. If desired, stir in white pepper. If desired, sprinkle the 1/2 cup shredded cheese over individual servings. Makes 12 (3/4-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 147, Fat, total (g) 5, chol. (mg) 16, sat. fat (g) 3, carb. (g) 13, fiber (g) 0, pro. (g) 11, sodium (mg) 464, Milk () 1, Lean Meat () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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