Broccoli Cheddar Soup

By dashy_65

Ingredients

• 1 c. chopped onion
• 4 c. chopped fresh broccoli (about 3/4 lb) divided
• 2 c. diced peeled red potato (about 3/4 lb)
• 1/2 t. garlic powder
• 2 (10 1/2 oz) cans low-salt chicken broth
• 1 bay leaf
• 3/4 c. (3 oz) shredded reduced fat sharp cheddar cheese
• 1 (12 oz) can evaporated skim milk
• dash of pepper

Preparation

Step 1

Spray dutch oven with Pam and heat over medium until hot. Add onion; saute 5 minutes. Add 2 cups broccoli, potato, garlic powder, broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Discard bay leaf. Place half of broccoli mixture in container of blender; cover and process until smooth. Spoon into bowl. Repeat with remaining mixture. Return broccoli puree to pan; add cheese, milk, pepper, and remaining 2 cups broccoli. Cook over medium heat 4 minutes or until broccoli is just tender, stirring until cheese melts.

143 cal, 3.3g fat, 19.1g carb 2.5g fiber, 187mg sodium