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
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.
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.
1 milk, 1/2 fat, 1/2 lean protein