BROCCOLI-CHEDDAR SOUP

By curly

Ingredients

• 1 cup chopped onion
• 4 cups chopped fresh broccoli (about 3/4 pound) divided
• 2 cups diced peeled red potato
• 1/4 tsp garlic powder
• 2 cans low-salt chicken broth
• 1 by leaf
• 3/4 cup shredded reduced-fat sharp Cheddar cheese
• 1 (12-oz) can evaporated skim milk
• Dash of pepper

Preparation

Step 1

Coat a large Dutch oven with cooking spray; place over medium heat 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 a blender; cover and process until smooth.
Spoon into a bowl. Repeat procedure with remaining broccoli 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.