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Potato Broccoli Cheese Soup

Source of Recipe

Aunt Saunny

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).