Broccoli/cheese potato soup

By á-29025

Ingredients

• 3 cups cubed peeled potatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups reduced-sodium chicken broth
• 1 3/4 cups water
• 1/2 tsp. pepper
• 1/8 tsp. salt
• 3 cups frozen broccoli florets
• 3 Tbsp. all-purpose flour
• 1/3 cup fat-free milk
• 1/2 cup shredded reduced-fat sharp cheddar cheese
• Minced fresh parsley

Preparation

Step 1

In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.

In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes more or until thickened. Remove from heat; cool slightly.

Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

Per serving 262 cal., 4 g fat (3 g sat. fat), 14 mg chol., 636 mg sodium, 44 g carb., 5 g fiber, 14 g pro. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.