Baked Potato and Broccoli Soup

By milly1362

Calories:
223 (32% from fat)
Fat:
7.9g (sat 4.5g,mono 0.5g,poly 0.1g)
Protein:
17.3g
Carbohydrate:
20.3g
Fiber:
2.6g
Cholesterol:
31mg
Iron:
1mg
Sodium:
667mg
Calcium:
395mg

Ingredients

• 1/4 * 1/4 cup all-purpose flour
• 2 * 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
• 3 * 3 cups peeled, cubed potato (about 1 1/4 pounds)
• 2 * 2 cups broccoli florets, chopped
• 1 * 1 small onion, chopped
• 1 1/4 * 1 1/4 cups 2% reduced-fat milk
• 1 * 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
• 7 * 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
• 7 * 7 teaspoons fully cooked bacon pieces
• 7 * 7 teaspoons chopped green onions

Details

Servings 7

Preparation

Step 1

Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.