Cheese And Vegetable Soup

• 4 Tbsp. liquid Butter Buds
• 1/4 c. finely chopped onion
• 1 c. chopped green pepper
• 1 c. pared sliced carrots
• 1 c. pared diced potatoes
• 1 (10 oz.) pkg. frozen peas
• 5 Tbsp. flour
• 2 (10 3/4 oz.) cans condensed low sodium chicken broth
• 3 c. grated Alpine Lace nonfat Cheddar cheese or 24 oz. Kraft Free American cheese slices
• 2 c. evaporated skim milk
• 1/4 tsp. lite salt (optional)
• dash of pepper
• chopped fresh parsley
• 1 c. Weight Watchers fat-free croutons

1. In a 3-quart saucepan, cook all of the vegetables in 4 tablespoons of liquid Butter Buds.
2. Cover; stir occasionally.
3. Cook about 20 to 30 minutes on low heat.
4. Add more liquid Butter Buds if needed.
5. Remove from heat.
6. Stir in flour; mix well.
7. Cook for 1 minute, stirring occasionally.
8. Add chicken broth to vegetable mixture.
9. Bring to boiling, stirring constantly.
10. Gradually stir in cheese.
11. Cook over medium heat, stirring, until cheese is melted. Gradually add milk.
12. Season with lite salt and pepper.
13. Bring to almost boiling, but do not boil.
14. Sprinkle with parsley and seasoned croutons.
15. Serves 8.

liquid butter, onion, green pepper, carrots, potatoes, frozen peas, flour, chicken broth, grated alpine, milk, lite salt, pepper, fresh parsley, watchers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384720 (may not work)