Potato Cheese Soup
1/2 cup chopped onion
1 TB olive oil
2 15oz cans reduced sodium chicken broth
5 small red potatoes diced with skins on
1/4 cup chopped celery
1/4-1/2 cup chopped carrot
2 cups nonfat milk
1/4 cup flour
2 cups reduced fat cheese
1/2 tsp basil
**I added also about 1/2 tsp onion salt because I wanted a little more flavor**
In a medium stock pot add 2 cans of chicken broth. Saute onion in small skillet on medium heat for about 5 minutes. Add to chicken broth. Add potatoes, carrots and celery. Bring to a boil. Cook until the potatoes are tender. Meanwhile add the milk and flour in a blender and blend well. Pour into soup mixture that is boiling. Stir until thickened. Turn heat off. Add cheese, parsley and basil. Stir until cheese is all melted and mixed in.
Serve with crackers or cornbread.