Three Cheese, Broccoli & Potato Soup

By lorab

Ingredients

• 1 Tbsp. oil
• 1 chopped onion
• 4 cups of broccoli florets
• 1 peeled chopped potato
• 3 cups 25%-less-sodium chicken broth
• 1 cup water
• 1/4 tsp. black pepper
• 1 tub (270g) Philadelphia Italian Three Cheese Cooking Creme
• Blanched broccoli florets

Preparation

Step 1

Heat 1 Tbsp. oil in large saucepan on medium heat.
Add 1 chopped onion; cook 5 min. or until tender, stirring frequently.
Add 4 cups chopped broccoli florets, 1 peeled chopped potato, 3 cups 25%-less-sodium chicken broth, 1 cup water and 1/4 tsp. black pepper; stir.
Bring to boil; simmer on medium-low heat 15 min. or until vegetables are tender.
Add soup to blender in batches; blend until smooth.
Return to pan.
Whisk in 1 tub of Philadelphia Italian Three Cheese Cooking Cream; cook and stir 2 to 3 min. or until heated through. Makes 6 servings.
Special Extra: Garnish each serving with a few blanched additional broccoli florets.