Ingredients

  • 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

Directions

1
In the slow cooker, combine all the ingredients except the cornstarch, cheese and chives.

2
Cook on low heat for 6 – 8 hours.

.
3
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.

4
Using a masher, hand blender or the back of a fork, mash some of the potatoes while stirring.

5
Set on high and cook for another 30 minutes or until thick.

.
6
Stir in the cheese until melted.

7
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 |