Baked Potato-and-Broccoli Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces. Ingredients:
1/4 cup all-purpose flour |
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided |
3 cups peeled, cubed potato (about 1 1/4 pounds) |
2 cups broccoli florets, chopped |
1 small onion, chopped |
1 1/4 cups 2% reduced-fat milk |
1 (8-ounce) block 2% reduced-fat sharp cheddar cheese, shredded |
7 teaspoons shredded 2% reduced-fat sharp cheddar cheese |
7 teaspoons fully cooked bacon pieces |
7 teaspoons chopped green onions |
Directions:
1. Whisk together flour and 1/3 cup chicken broth until smooth.
2. 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.
3. 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.
4. Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.
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