Baked Potato-and-Broccoli Soup

Most potato-cheese soups use butter, cream cheese and cream-of-mushroom soups.  This lightened version uses lower-fat ingredients and adds broccoli for a nutritional boost.  You won’t miss the fat with the sprinkle of cheese on top (and if you dare, bacon bits – note, it won’t be Meatless Monday then).  This recipe makes 7 1-cup servings.

What you’ll need:

  • 1/4 cup all-purpose flour
  • 2 (14-ounce) cans low-sodium, fat-free chicken broth, divided
  • 3 cups peeled, cubed potatoes (about 1 1/4 pounds)
  • 2 cups broccoli, chopped
  • 1 small onion, chopped
  • 1 1/4 cups reduced-fat milk
  • 1 (8-ounce) block sharp cheddar cheese, shredded**
  • 7 teaspoons shredded sharp cheddar cheese (for topping)
  • chopped green onions

What you’ll do:

  • Whisk together the flour and 1/3 cup chicken broth until smooth.
  • Combine the remaining chicken broth, cubed potatoes, broccoli and onion in a Dutch oven (or large saucepan).
  • Bring to a boil, cover, reduce heat, and simmer for 8 minutes or until potatoes are tender.
  • Gradually stir in the flour mixture.
  • Cook, stirring often, 5 minutes.
  • Stir in the milk and 8 ounces of shredded cheese.
  • Cook over medium-low heat, stirring constantly, until cheese melts.
  • Top each bowl of soup with 1 teaspoon shredded cheese and 1 teaspoon chopped green onions.

**It’s recommended that you shred your own cheese – this will result in a creamier soup!

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

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