This recipe is nice and smooth as well as creamy, and is easy to make as well, you are sure to love it!

Ingredients

• Two cups of water
• Four packets chicken bouillon
• Two cups of rinsed and drained northern beans
• Three russet potatoes (peeled and cut into ½ inch cubes)
• ¼ tsp. celery seeds
• One cup of shredded Monterrey jack cheese
• ½ cup of fat free milk (warmed up)
• For the garnish: parsley sprigs

This will make about four servings

Preparation:

Take the water, beans, potatoes, bouillon, and celery seeds and add to the crock pot. Then cover it and cook at a low (or high) until the potatoes have become tender. This will take about five hours on low or three hours on high.

Then using a potato masher or a blender, process the potato mixture until it becomes smooth, then adding in the cheese and the milk. Then garnish it with parsley.

This recipe has about 311 calories and about 0.8 grams of fat.

** if you want a thinner soup add more milk**