Ingredients

• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 small russet potatoes, diced
• 3 cups water
• 1 small cabbage, shredded
• 1 cup skim milk
• 2 cups water
• 2 tablespoons flour
• 8 ounces Velveeta reduced fat cheese product, cubed small
• salt, to taste (optional)
• fresh ground pepper, to taste

Instructions

1. Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.

2. Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.

3. Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.

4. Whisk the water, flour and skim milk together and add to to soup.

5. Add cubed cheese and stir until cheese is melted and soup is heated through.

6. Add salt and pepper to taste.