Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender.

Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.

Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil.

Cover, reduce heat, and simmer 10 minutes.

Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper (IMPORTANT NOTE: remove from heat as soon as it melts so that it doesn’t curdle); cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Note… my secret… I use a potato masher and squish the potatoes a bit… I’m not mashing them per se but breaking down the chunks a bit so they’re smaller… this is tasty soup!

The important note above… removing the pan from the heat as soon as the cheese starts melting. I didn’t see this note at the top of the recipe and didn’t do it. It curdled… tasted great but didn’t look as good as it could have. Next time I think I will just opt to add it to each individual bowl as you can see in the top photo I over sprinkled… For as good as this soup is it’s quite hard to believe that it was this quick and easy! Thanks to Cooking Light for yet another great recipe!

F L A S H B A C K

O n e  Y e a r  A g o:           Artist to watch… Diane May!

T w o  Y e a r s  A g o:        Vacant officer’s home in Charleston – old Navy base…

T h r e e  Y e a r s  A g o:   Black Bottom Banana Cream Pie Recipe!

Catch you back here tomorrow!