Express Potato Cheddar Soup

I thought this was going to be "just soup," but Drew loved it.  He raved about it while he ate and for a day afterwards.  Then he had leftovers for lunch and talked about it some more.  I think I'll make a double-batch soon so he'll shut up about it already.  Jeez.  It's just soup!

Adapted from Cookling Light Jan 2012

Ingredients

1 tablespoon butter
1 cup chopped Vidalia onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 1/4 cups skim milk
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
1 cup (4 ounces) shredded sharp cheddar cheese
1/4 teaspoon ground red pepper
2 tablespoons chopped green onions (garnish)

Preparation
1. 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.

2. Add cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.