Cream of Broccoli Soup

By Tonya_Speed

Per Serving: 234 Calories; 15g Fat ; 10g Protein; 15g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 1728mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Ingredients

• 1 tablespoon butter
• 1 medium onion, chopped
• 1 large bunch broccoli
• 3 medium potatoes, peeled and diced
• 6 cups chicken stock
• 1 1/4 cups milk (lower fat grams by using skim)
• 1/4 cup grated Parmesan cheese (can use less)
• Salt and pepper to taste
• 1 cup low fat cheddar cheese, shredded (can use less)

Preparation

Step 1

Melt butter in a 4- to 6-quart soup pot. Saute onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of stems. Add to pot along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Puree mixture in several batches in food processor or blender. Return puree to soup pot and stir in milk, Parmesan cheese, salt and pepper to taste. Gently heat (a hard boil will cause the soup to break and the milk to turn to curds!)

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each bowl with shredded cheddar cheese and serve.