Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 red potatoes	Wash, trimmed and diced (may leave on skin)
¼ cup olive oil
1 cup diced carrots	Wash, peel and trim
1 small onion, diced	Wash, peel and dice
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded low fat cheddar cheese
2 cups fat free milk
¼ cup flour
3 slices bacon, cooked crisp	(optional)
4 green onions, sliced	Wash, trim and slice (including greens)
6 cups chicken or vegetable broth

Directions:

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