Potato-broccoli cheese soup

Yield: 6 Servings

Measure Ingredient

: Vegetable cooking spray 1 c chopped onion

1¼ lb peeled cubed baking potato : (3 cups)

1 ½ c 1% low-fat milk

13 ¾ oz no-salt-added chicken broth : (1 can)

1 ½ c finely chopped fresh

: broccoli

¼ ts salt

⅛ ts pepper

6 oz reduced-fat sharp Cheddar

: cheese -- (1-½ cups) Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes. Add potato, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Remove 1 cup potato mixture, and set aside.

Place remaining potato mixture in container of an electric blender; cover and process until smooth. Return potato puree to pan; stir in broccoli, salt, and pepper.

Partially cover, and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute. Remove from heat; add cheese, stirring until cheese melts. Yield: 6 cups (serving size: 1 cup).

Recipe By : Cooking Light, Nov/Dec 1993, page 122 From: Patti Mccoy <patti-Will-Mccoy@posdate: Mon, 21 Oct 1996 22:52:37 +0000

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