Potato-Broccoli Cheese Soup Recipe
Ingredients
Cooking spray
1 cup chopped onion
3 cups peeled cubed baking potato (about 1 1/4 pounds)
1 1/2 cups 1% low-fat milk
1 (14 1/4 ounce) can fat-free chicken broth
1 1/2 cups finely chopped fresh broccoli
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
Directions
Coat a large saucepan with cooking spray, and 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 a blender, 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.
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 a blender, 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.
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