Ingredients
1 1/4 pound Potatoes
1 Cup diced Celery
1/2 Cup diced Onion
1 12 ounce can Evaporated Skim Milk
1 Cup Skim Milk
4 ounces 2% Milk Sharp Cheddar Cheese
2 Tablespoons All Purpose Flour
2 teaspoons Margarine
1/2 Cup Fat Free Sour Cream
4 Cups Fat Free Chicken Broth
Salt and Pepper to taste
Procedure
1. Peel all the potatoes, dice all except 1. Grate that 1 potato by hand or with a processor.
2. Cook the celery, onion and the grated potatoes in the chicken broth. Boil for 5 minutes, then add the diced potatoes.
3. Cook until the potatoes are tender. Then add the evaporated milk and 1/2 cup of the skim milk. Stir the flour into the remaining skim milk until smooth.
4. Turn down the heat to medium , cook until the soup thickens. Lower the heat again then add the grated cheese, margarine and sour cream.
5. Heat until the cheese melts, stirring occasionally. Do not allow to boil or the milk products wiil separate and look bad.