Cheesy Potato Soup
1 Tlb Blue Bonnet Lite
1 cup chopped onions (I like the green onions but use whatever you like)
2 ½ Tlb. flour
3 cups chopped red potatoes ( I leave skins on)
1 ¼ cup no fat half & half
¾ cup fat free chicken broth
½ cup water
½ cup shredded low fat sharp cheddar (Cabot makes a good one)
¼ tsp cayenne pepper (optional)
1 /4 cup finely chopped celery
Melt the BB Lite in a medium saucepan over medium heat. Add the onions and celery to the pan and sauté them for about 5 minutes (do not burn) or until tender. Sprinkle the four over the onions and stir briskly (you are making a roux at this point) for about 1 minute. Add potatoes, milk, broth and ½ cup of water to the pan. Stir as you bring the mixture to a boil. Reduce the heat and simmer, covered for about 10 minutes or until your potatoes are crisp tender. Add the cheese and continue to stir until the cheese is melted for about 2 more minutes. Now would be the time to add the cayenne pepper if you were going to add it. If you do not use cayenne you can use regular ground pepper.
Pour into soup bowls or bread bowls if you have them – Delish!!!