Potato-Broccoli Cheese Soup

Potato-Broccoli Cheese Soup    

  

            

       Ingredients

 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)      

 Directions

 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.