Potato Cheddar Soup
  • 2 1/2 medium Yukon Gold potatoes, peeled and cubed
  • 1 1/2 cups Swanson Organic FF chicken broth
  • 1/2 cup fat-free skim milk
  • 1/2 cup shredded fat-free cheddar cheese
  • 1 tbsp minced garlic
  • 1/2 tsp thyme
  • salt and pepper to taste
  1. Combine potatoes, broth, garlic and thyme in a medium-size pot. Bring to a boil, partially cover and cook until potatoes are tender, about 10 minutes. Pour soup into blender and purée; return soup to pot. (I prefer a potato masher for this, leaves lots of nice potato chunks.)
  2. Add FF skim milk and simmer until heated through but do not allow to boil. Add FF cheese and stir, allow to melt in soup and serve.
  3. This makes two very generous portions. WW points are 4 per serving.
Almost more of a chowder.