Cheddar Potato Soup

• 2 (16-ounce) cans no-salt-added chicken broth
• 5 cups frozen shredded potato
• 1 cup frozen chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons all-purpose flour
• 1 (12-ounce) can evaporated skimmed milk
• 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
• 1/3 cup chopped green onion (about 1 large)

1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
2. Combine flour and milk in a small bowl, stirring until smooth. Add to potato mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened.
3. Pour half of potato mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour into a large bowl. Repeat procedure with remaining half of potato mixture.
4. Return mixture to Dutch oven. Add cheese; cook over medium heat, stirring until cheese melts. Ladle soup into individual bowls; sprinkle each serving evenly with green onion.

salt, potato, onion, salt, ground pepper, flour, milk, cheddar cheese, green onion

Taken from www.myrecipes.com/recipe/cheddar-potato-soup (may not work)