4 c. chicken broth, fat free
4 c. peeled, cubed potatoes
2 c. thinly sliced carrots
2 c. minced onion
2 tbsp. chopped fresh parsley
1/4 tsp. salt (optional)
1/4 tsp. pepper
1 tbsp. dried dill weed
3/4 c. (3 oz.) shredded reduced-fat Cheddar cheese

Combine first 7 ingredients in a Dutch oven. Cover and bring to a boil. Reduce heat and simmer 25 to 30 minutes or until vegetables are tender. Stir in dill weed. Remove mixture from heat and let stand at room temperature 5 minutes to cool slightly.

Transfer mixture in batches to food processor bowl fitted with a steel blade knife. Cover and process until mixture is smooth.

Combine pureed mixture and shredded cheese in Dutch oven, stirring well. Cook over low heat until cheese melts and soup is thoroughly heated. Serve immediately. Yield: 2 quarts. Serving size: 1 cup. Calories: 141; Fat: 3 gms.