Tuesday, November 8, 2016

Potato-Broccoli Cheese Soup

Potato-Broccoli Cheese Soup    

 Vegetable cooking spray
 1 cup chopped onion
 1 1/4 lbs. peeled cubed baking potato, (3 cups)
 1 1/2 cups 2% low-fat milk
 13 3/4 ounces no-salt-added chicken broth, (1 can)
 1 1/2 cups finely chopped fresh broccoli
 1/4 teaspoon salt
 1/8 teaspoon pepper
 6 ounces reduced-fat sharp Cheddar cheese, (1-1/2 cups)      


 1. Coat a large saucepan with cooking spray; place over medium 
heat until hot. Add onion; sauté 5 minutes. 

 2. 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.

 3. Place remaining potato mixture in container of an electric blender; 
cover and process until smooth.

 4. 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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