Instructions
Spray a large pot with cooking spray and saute the onion for 4 minutes or until tender. Add the flour and stir for one minute. Gradually add the
milk and broth, stir to avoid lumps. Add the potatoes and bring to a boil.
Reduce heat and cook for 20 minutes, or until potatoes are tender, stir occasionally. Add the mustard and cheese and
stir to combine. Slightly mash the potatoes until the cheese is melted. Season with salt and pepper.
Top with green onions and eat. If freezing, cool to room temperature. Put in a freezer safe
container. label and freeze up to 4 months. When ready to serve, remove from freezer to thaw. Reheat over low in a large pot. When heated through serve topped with green onions.
Nuttrional
Information Per Serving: Calories 189, Protein 12 g, Carbs 27 g, Fat 4 g, Cals from Fat 18, Sat Fat 2 g, Dietary Fiber 3 g, Cholesterol 12 mg, Sodium 323 mg, Diabetic Exchange 1 lean meat, 1.5 starch, 1
vegetable.
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