Potato Soup

Ingredients:6 large yellow potatoes, peeled, cubed16 oz. chicken broth1 tsp. salt1 tsp. black pepper1/4 tsp. red pepper flakes6 carrots, peeled, diced1/2 yellow onion, diced2 cloves garlic, peeled, minced1 1/2 c. fat-free milk1 1/2 c. reduced-fat cheddar cheese2 tbsp. fresh chives, choppedDirections:1. Fill large pot with water and bring to a boil.2. Spray a medium skillet with non-stick cooking spray. Saute diced carrots for 2-3 minutes, then add diced onion and cook until onion is translucent and carrot appears soft. Add minced garlic and saute for an additional 30 seconds. Set aside and let cool.3. Add potatoes to boiling water, cook until soft and tender (~25 minutes).4. Using a food processor, add carrot and onion mixture and pulse until finely chopped and blended. Set aside in small bowl.5. Drain potatoes, let cool. Add potato mixture to food processor until well blended. Return back to pot. Stir in carrot and onion mixture.6. Stir in chicken broth and milk.7. Add salt, pepper, red pepper flakes.8. Lastly stir in cheese until melted.9. Top with fresh chives, light sour cream, and turkey bacon as desired.Yield ~6, 1 cup servingsNutrition Facts (per 1c. serving):Calories: 200, Fat: 3g, Carbs: 32g, Pro: 11g