This is a Cooking Light recipe that is absolutely fantastic. First of all, I am a huge fan of the crock pot. However, I have found that it can be slightly challenging finding "healthy" recipes to make with it. Don't get me wrong, I love chips and homeade queso just as much as any other person, but when it comes to our routine meals, it has to have some nutritional value.
Ingredients:
4 cups cubed, peeled, baking potato
1 cup chopped onion
1 cup thinly sliced celery
3/4 cup thinly sliced carrot
3 tablespoons butter, cut into small pieces
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can vegetable broth
3 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
7 tablespoons shredded reduced-fat sharp Cheddar cheese
Directions:
1. Place first 9 ingredients in a 4 1/2 quart electric slow cooker; stir well. Cover and cook on LOW 6-7 hours or until veggies are tender. Increase heat to High.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; gradually add milk, stirring with a whisk until blended. Using a ladle or cup, spoon some of the hot broth from the soup into the bowl to allow the milk acclimate to the temp of the soup. Add milk mixture to crock pot.
3.Cook, uncovered 25 minutes or until thick, stirring frequently. Ladle soup into individual bowls, and sprinkle with cheese and additional pepper, if desired.
(Yield: 7 servings or 1 cup soup/1 T cheese)
(Calories 194; Fat 7.6g; Protein 5.9g; Carb 26.8g; Fiber 2.2g; Chol 22mg; Sodium 801 mg; Calcium 151 mg)
Bon Appetit!
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