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Ingredients
- 4 cups cubed peeled baking potato
- 1/2 teaspoon salt, divided
- 3 tablespoons unsalted butter
- 1 cup chopped onion
- 1/3 cup chopped carrot
- 1 garlic clove, minced
- 5 cups chopped fresh broccoli florets, divided
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups plus 2 tablespoons water, divided
- 2 cups 1% low-fat milk
- 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Place potato and 1/4 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.
2. While potatoes cook, melt butter in a large Dutch oven over medium heat. Sauté onion, carrot, and garlic 5 minutes or until tender. Add 4 cups broccoli, broth, 2 cups water, and 1/4 teaspoon salt; bring to a simmer, and cook 10 minutes or until broccoli is tender. Stir in potatoes.
3. Combine 1 cup broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 1 minute or until bright green. Drain.
4. Process mixture in Dutch oven with a hand-held immersion blender until smooth or place half of broccoli mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broccoli mixture. Return pured mixture to Dutch oven.
5. Add milk and cheese; cook over low heat 2 minutes, stirring until cheese melts and soup is smooth. Stir in steamed broccoli. Ladle soup into individual bowls.
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