2 large potatoes diced 1 1/2 cups frozen corn 1 cup sliced carrots 1/2 cup diced celery 1 medium onion chopped 2 TBS Smart Balance spread 6 cups milk (1%) 1/2 cup shredded cheddar cheese 2 cups water salt and pepper to taste 1/4 cup flour (make paste with some of milk to thicken soup)
Sautee' carrots, celery, potatoes and onion in Smart Balance until veggies are close to soft. Then add corn and about 2 cups of water or enough to cover veggies. Let boil and simmer for about 5 minutes. Then add milk and cheese. Do not let soup boil at this point; just warm until cheese melts. Salt and pepper can be added on the stovet op or at the table. Wonderful served with biscuits!
Number of Servings: 12
Recipe submitted by SparkPeople user PURPLELIZ421.