Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
1 cup  white potatoes	Wash, peeled and diced
2 tablespoons olive oil
½ cup diced carrots	Wash, peel and trim
¼ cup onion, diced	Wash, peel and dice
¼ teaspoon salt
¼ teaspoon white pepper
2 tablespoons parsley flakes
2 cups shredded low fat cheddar cheese
2 cups fat free milk
4 cups reduced sodium chicken broth
2 tablespoons flour

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat
2	Add carrots, and onions. Cook until tender.
3	Add flour and toss to coat flour.
4	Stir in chicken broth, salt, pepper, parsley, potatoes  and  milk. Bring to boil.
5	Reduce heat.  Simmer for 20-40 minutes until potatoes are tender. Stir in cheese. Serve hot.	Temperature check must reach 165 °F degrees