Recipe - Potato-Broccoli Cheese Soup

Vegetable cooking spray
1 cup Chopped onion
1 One fourth pound Peeled cubed baking potato;
(3 cups)
1 One half cup 1% lowfat milk
13 Three fourths ounce Nosaltadded chicken broth;
(1 can)
1 One half cup Finely chopped fresh
broccoli
One fourth teaspoon Salt
1/8 teaspoon Pepper
6 ounce Reducedfat sharp Cheddar
cheese; (1One half 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

Posted to MCRecipe Digest V1 #253

Date: Mon, 21 Oct 1996 22:52:37 +0000

From: Patti McCoy pattiwillmccoy@postoffice.worldnet.att.net