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.