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!