Potato and Broccoli Soup
(from CollegeCook’s recipe box)
CALORIES 223(32% from fat); FAT 7.9g (sat 4.5g,mono 0.5g,poly 0.1g); IRON 1mg; CHOLESTEROL 31mg; CALCIUM 395mg; CARBOHYDRATE 20.3g; SODIUM 667mg; PROTEIN 17.3g; FIBER 2.6g
Source: Cooking Light
Prep time: 15 minutes
Cook time: 15 minutes
Serves 7 people
Categories: Make-ahead, Soup, Vegetable
Ingredients
- 1/4 cup all-purpose flour
- 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
- 3 cups peeled, cubed potato (about 1 1/4 pounds)
- 2 cups broccoli florets, chopped
- 1 small onion, chopped
- 1 1/4 cups 2% reduced-fat milk
- 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
- 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
- 7 teaspoons fully cooked bacon pieces
- 7 teaspoons chopped green onions
Directions
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Whisk together flour and 1/3 cup chicken broth until smooth.
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Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
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Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
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Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.