BROCCAOLI-POTATOE SOUP WITH SHARP CHEDDAR WW 3 PTS

By lindab

Ingredients

• 1 TEASPOON OLIVE OIL
• ^1 SMALL ONION FINELY CHOPPED
• 1 CLOVE GARLIC MINCED
• ^ 1 SMALL BAKING POTATO PELLED AND CHOPPED
• ^ 1 14.5 OUNCE CAN REDUCED SODIUM CHICKEN BROTH ( USE NO SODIUM)
• 1 CUP WATER
• ^ 1 POUND FRESH BROCCOLI CUT INTO 2 INCH FLORETS AND STEMS SLICED
• ^ 1/4 CUP FAT-FREE HALF-AND-HALF
• 1/4 TEASPOON SALT
• 1/8 TEASPOON BLACK PEPPER
• 1/2 CUP SHREDDED REDUCED-FAT SHARP CHEDDAR CHEESE
• I ADD CHUNKED COOKED CHICKEN HEATED WHEN READY TO SERVE.

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1. HEAT OIL IN LARGE SAUCEPAN OVER MEDIUM HEAT. ADD ONION AND COOK, STIRRING OCCASIONALLY UNTIL SOFT. CAN A LITTLE WATER IF ONIONS ARE BURNING.

2. ADD GARLIC AND COOK ABOUT 30 SECONDS. ADD MORE WATER TO KEEP GARLIC FROM BURNING IF NEEDED.

3. ADD POTATO, BROTH AND WATER BRING TO BOIL.

4. ADD BROCCOLI RETURN TO BOIL.

5. REDUCE HEAT AND SIMMER COVERED 5 MINUTES.

6. REMOVE 1/2 CUP BROCCOLI FLORETS WITH SLOTTED SPOON AND SET ASIDE.

7. POUR SOUP IN BLENDER OR FOOD PROCESSOR IN BATCHES AND PUREE.

8. RETURN SOUP TO SAUCEPAN ADD RESERVED BROCCOLI FLORETS.

9. ADD HALF-AND-HALF SALT AND PEPPER. COOK OVER LOW HEAT JUST UNTIL HOT.

10. REMOVE FROM HEAT AND ADD CHEESE, STIR UNTIL MELTED.

YOU CAN ALSO COOK POTATOES AND BROCCOLI SEPERATE, THEN KEEP POTATES IN TACT NOT PUREED. THEN ADD THEM AFTER YOU PUREE BROCCOLI.