- 2 cups potatoes, diced and peeled
- 1/4 cup onions, diced
- 1-1/2 cups low-fat milk
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 1/2 cup shredded low-fat cheese (Cheddar, Parmesan or any quick-melting cheese of your choice)
- 2 tablespoons fresh chives or green onions for garnish, finely chopped
In the slow cooker, combine all the ingredients except the cornstarch, cheese and chives.
Cook on low heat for 6 – 8 hours.
When it is cooked, get about 4 tablespoons of the potato soup then mix it with the cornstarch in a small bowl until smooth. Add it to the soup and mix well.
Using a masher, hand blender or the back of a fork, mash some of the potatoes while stirring.
Set on high and cook for another 30 minutes or until thick.
Stir in the cheese until melted.
Garnish with the chives or green onions in individual bowls before serving.
Yields: 4 servings | Calories: 167 | Points Plus: 5 | Total Fat: 8 g | Saturated Fat: 5 g | Trans Fat: 0 g | Sodium: 375 mg | Cholesterol: 24 mg | Carbohydrates: 15 g | Fiber: 1 g | Sugars: 4 g | Protein: 10 g |