3 pounds baking potatoes, peeled and medium diced
1 onion, diced
1 cup shredded carrots
2 cups low-sodium chicken broth
2 cups water
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons white whole wheat flour
1 (12-ounce) can 2% evaporated milk
1 cup reduced-fat mild cheddar shredded cheese
1 Place the potatoes, onion, carrots, chicken broth, water, salt and black pepper in the slow cooker on low for 6 to 8 hours, or until the potatoes are fork-tender.
2 In the last 30 minutes of cooking time, in a small bowl whisk the flour into the evaporated milk. Stir this mixture into the slow cooker and add the cheese.
3 Turn the slow cooker up to high and finish cooking.
4 Turn the slow cooker off and allow the soup to rest and thicken for 20 minutes before serving, then taste for seasoning.
Per Serving: (1½ cups)
Calories from fat: 35
Saturated Fat: 3g