Potato-broccoli Cheese Soupsoups, stews : vegetable cooking spray 1 c chopped onion 1 1/4 lb peeled cubed baking potato : (3 cups) 1 1/2 c 1% low-fat milk 13 3/4 oz no-salt-added chicken broth : (1 can) 1 1/2 c finely chopped fresh : broccoli 1/4 ts salt 1/8 ts pepper 6 oz reduced-fat sharp Cheddar : cheese -- (1-1/2 cups) Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes. 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. Place remaining potato mixture in container of an electric blender; cover and process until smooth. 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. Yield: 6 cups (serving size: 1 cup). Recipe By : Cooking Light, Nov/Dec 1993, page 122 From: Patti Mccoy |
