Ruth Shank Gridley, IL

Prep. Time: 20 Minutes
Cooking Time: 4 Hours

Ingredients

  • 2 cups cubed or diced potatoes
  • 3 Tbsp. chopped onions
  • 10-oz. pkg. frozen broccoli cuts, thawed
  • 2 Tbsp. butter, melted
  • 1 Tbsp. flour
  • 1 cup cubed Velveeta Light cheese
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • cups fat-free milk

Ideal Slow Cooker Size: 3-Quart

Method

  1. Cook potatoes and onions in boiling water in saucepan until potatoes are crisp-tender Drain. Place in slow cooker.
  2. Add remaining ingredients. Stir together.
  3. Cover. Cook on Low 4 hours.

Per Serving: 230 calories (70 calories from fat), 7g total fat (4.5g saturated, 1g trans), 25mg cholesterol, 780mg sodium, 27g total carbohydrate (3g fiber, 15g sugar), 16g protein, 10%DV vitamin A, 25%DV vitamin C, 40%DV calcium, 6%DV iron.

Variation

If you prefer a thicker soup, and your diet allows, you may want to increase the flour to 3 Tbsp.

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