Ingredients
3 cups low-sodium chicken broth4 medium potatoes, peeled and diced2 celery ribs, diced1 medium carrot, diced1 small onion, diced6 ounces Canadian bacon, trimmed and diced2 tablespoons butter2 tablespoons all-purpose flour1 cup skim milk2 cups shredded reduced-fat cheddar cheese1/8 teaspoon pepper
Preparation
In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.
