Rate this recipe
4.4/5
(25 Votes)
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
Details
Preparation
Step 1
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.
2. 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.
3. Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.
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