Potato-Broccoli Soup

• 3 cups peeled, cubed potato (about 1 pound)
• 1 cup frozen chopped broccoli, thawed
• 1/2 cup chopped carrot
• 1/2 cup water
• 1/4 teaspoon salt
• 1 (14 1/4-ounce) can no-salt-added chicken broth
• 1 1/2 cups 1% low-fat milk
• 3 tablespoons all-purpose flour
• 6 ounces reduced-fat loaf process cheese spread, cubed
• Dried crushed red pepper (optional)
• Dried red chile peppers (optional)

1. Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
2. Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. If desired, sprinkle with crushed pepper and garnish with a dried red pepper.

potato, broccoli, carrot, water, salt, salt, milk, allpurpose, process cheese, red pepper, red chile peppers

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