Broccoli & Cheese Potato Soup

By Jac_M

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
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 3 cups frozen broccoli florets
• 3 tablespoons all-purpose flour
• 1/3 cup fat-free milk
• 1/2 cup shredded reduced-fat sharp cheddar cheese
• Minced fresh parsley

Details

Servings 3
Adapted from tasteofhome.com

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 or until thickened. Remove from the heat; cool slightly.
Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley. Yield: 3 servings.