Au Gratin Potato Soup

By dashy_65

Ingredients

• 1 (14 1/2 oz) ready to serve vegetable broth
• 2 c. water
• 3 leeks, cut into thin slices (white part only)
• 3 medium baking potatoes, finely chopped (3 cups)
• 1 1/2 c. skim milk
• 2 T. cornstarch
• 1/2 t. celery seed
• dash red pepper
• 4 oz (1 cup) shredded reduced fat cheddar cheese

Details

Servings 6

Preparation

Step 1

In large sauce pan or dutch oven, combine broth, water, leeks and potatoes; mix well. Bring to boil. Reduce heat; cover and simmer 8 to 12 minutes or until potatoes are tender.

Meanwhile, in small bowl, combine milk and cornstarch; blend well. Set aside.

Stir celery seed, red pepper and cornstarch mixture into potato mixture. Cook over medium heat until mixture thickens slightly. Stir in cheese until well blended.

1 1/4 cup is 210 cal, 5g fat, 510 sodium, 31g carb, 3g fiber