_{Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr}

Ingredients

1 tablespoon butter

1 cup chopped onion

2 1/2 tablespoons all-purpose flour

3 cups chopped red potato (about 1 pound)

1 1/4 cups 1% low-fat milk

3/4 cup fat-free, lower-sodium chicken broth

1/2 cup water

1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

1/8 teaspoon ground red pepper

2 tablespoons chopped green onions

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. Add 1/2 cup reduced-fat sharp cheddar 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.

Serves 4

Borrowed from Cooking Light, January 2012