Cheddar melts into a creamy soup that's perfect as a starter or served with a salad for a light dinner or lunch. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Heat oil in a Dutch oven. Add celery, onion and garlic; saute until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.

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  • Strain vegetables, reserving broth in pan. Discard vegetables. Stir together evaporated milk and flour in a medium bowl; stir into broth. Cook and stir until thickened and bubbly.

  • Add 2 cups cheese; cook and stir over low heat until cheese is melted. If desired, stir in white pepper. If desired, sprinkle the 1/2 cup shredded cheese among individual servings.

Nutrition Facts

147 calories; 5 g total fat; 3 g saturated fat; 16 mg cholesterol; 464 mg sodium. 13 g carbohydrates; 11 g protein;