Cheese Soup III
Vegetarian and low in fat, this soup is made with fat free American cheese, skim milk and vegetables in a broth seasoned with hot pepper sauce.

Combine the broth, potatoes, onions, carrots, and celery in a medium saucepan over high heat.

Bring to a boil, then turn down the heat.

Potatoes should be tender after about 15 minutes of simmering under cover.

Use a potato masher to lightly mash.

Cook over low heat, stirring occasionally, until cheese melts, then add American cheese, milk, and hot sauce.

To taste, add salt and pepper.

If desired, garnish with fresh parsley and hot sauce.