Loaded Baked Potato Soup (No Bacon)

4C Chicken Broth
8 med Red Potatoes, cubed
2 small carrots, chopped
2 stalks celery, chopped
1 med onion, diced
4 tsp white vinegar
2 tsp salt
3C nonfat milk
1/4C flour
1.5 tsp dijon mustard
3/4C grated Monterrey Jack Cheese
3/4C grated cheddar cheese
cracked black pepper to taste

You can add cooked bacon to this recipe toward the end or garnish with bacon & cheese or croutons

Combine chicken broth, veggies, vinegar, and salt and bring to a boil. Simmer for 20 min. Wisk milk, flour, & dijon together. Stir milk mixture into soup. Add cheeses and stir. Cook another 10 min, stirring occassionally.

Serving Size: Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user KRISTELR.