from Cooking Light "Slow Cooker"
4 cups cubed peeled baking potato
1 cup chopped onion
1 cup thinly sliced celery
3/4 cup thinly sliced carrot
3 tablespoons butter, cut into small pieces
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
14 oz. vegetable broth
3 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
7 tablespoons shredded reduced-fat sharp Cheddar cheese
1. Place first 9 ingredients in a slow cooker; stir well. Cover and cook on LOW 6 to 7 hours or until vegetables are tender. Increase heat to high.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered, 25 minutes or until thick, stirring frequently. Ladle soup into individual bowls, and sprinkle with cheese and additional pepper, if desired. Yield: 7 servings.
Calories: 194, Fat: 7.6 g, Fiber: 2.2 g.