Potato-broccoli Cheese Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: chopped onion,
1 1/4 lbs: peeled cubed baking potato,
Directions:
: Vegetable cooking spray
: (3 cups)
1 1/2 c 1% low-fat milk
13 3/4 oz no-salt-added chicken broth
: (1 can)
1 1/2 c finely chopped fresh
: broccoli
1/4 ts salt
1/8 ts pepper
6 oz reduced-fat sharp Cheddar
: cheese -- (1-1/2 cups)
Coat a large saucepan with cooking spray; place over medium heat
until hot. Add onion; saute 5 minutes. Add potato, milk, and broth;
bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Remove 1 cup potato mixture, and set aside.
Place remaining potato mixture in container of an electric blender;
cover and process until smooth.
Return potato puree to pan; stir in broccoli, salt, and pepper.
Partially cover, and cook over medium heat 8 minutes, stirring
frequently. Add reserved potato mixture; cook 1 minute. Remove from
heat; add cheese, stirring until cheese melts. Yield: 6 cups (serving
size: 1 cup).
Recipe By : Cooking Light, Nov/Dec 1993, page 122
From: Patti Mccoy
Source from luhu.jp
: (3 cups)
1 1/2 c 1% low-fat milk
13 3/4 oz no-salt-added chicken broth
: (1 can)
1 1/2 c finely chopped fresh
: broccoli
1/4 ts salt
1/8 ts pepper
6 oz reduced-fat sharp Cheddar
: cheese -- (1-1/2 cups)
Coat a large saucepan with cooking spray; place over medium heat
until hot. Add onion; saute 5 minutes. Add potato, milk, and broth;
bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Remove 1 cup potato mixture, and set aside.
Place remaining potato mixture in container of an electric blender;
cover and process until smooth.
Return potato puree to pan; stir in broccoli, salt, and pepper.
Partially cover, and cook over medium heat 8 minutes, stirring
frequently. Add reserved potato mixture; cook 1 minute. Remove from
heat; add cheese, stirring until cheese melts. Yield: 6 cups (serving
size: 1 cup).
Recipe By : Cooking Light, Nov/Dec 1993, page 122
From: Patti Mccoy
Source from luhu.jp