Broccoli Potato Soup

4 Cups Fat Free Chicken Broth
12 oz. Potatoes, peeled and chopped
1 Cup Chopped Celery
1 Cup Chopped Carrot
16 oz. Frozen Chopped Broccoli, thawed
1/4 teaspoon Salt
1/4 Cup Chopped Onion
1/4 teaspoon Pepper
3 Tablespoons All-Purpose Flour
2 Cups Skim Milk
6 oz. Velveeta Light

Chop the broccoli into smaller pieces and add to a 4 quart pot. Add the broth, followed by the chopped potatoes, onions, celery, carrots, salt and pepper. Cover and bring to a boil. Reduce heat to simmer and continue cooking for approx 20 minutes or until the vegetables are tender. While the vegetables are cooking, cut the Velveeta into small pieces and set aside. Place the flour into a small bowl. Slowly add half of the milk, stirring with a fork until smooth. Stir in the remaining milk and add to the simmering pot. Stir constantly until the soup slightly thickens. Remover from heat and add the Velveeta, stirring until melted.

Serves: 11 (1 Cup Each)
Per Serving: 130 Calories; 3g Fat (21.5% calories from fat); 10g Protein; 17g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 717mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
WWP: 2 (www.AimeesAdventures.com)