Recipe - Potato Cheese (And Broccoli) Soup

1 tablespoon Butter
1 lg Garlic clove
1 lg Onion (2 cups) coarsely
chopped
2 cup Potatoes (about 2 med),
peeled & coarsely chopped
1 Carrot, cut or sliced up into 1/2"
pieces
1 cup Chicken broth
1 cup Water or veg broth
1 cup Skim milk
4 ounce "light" or neufchatel cream
cheese
1 teaspoon Dried dill
One fourth teaspoon Powdered cayenne
1 One half cup Yellow sharp cheddar, grated
1 cup Fresh broccoli, more or less
(although, you can use
frozen, in a pinch)
Salt & pepper
Chopped parsley or chives

While I don't have a "strict" recipe for potato, cheese & broccoli soup, I
do have this wonderful recipe for potato & cheese soup I found in MOTHER
EARTH NEWS (Feb/Mar 94). As I am a broccoli afficiando, myself, I have
always just added a cup or so of broccoli at then end, when reheating the
pureed soup. That way, the broccoli stays a bit crisp. YUMMY! A wonderful
meal for a cold winter's night
:)

This cheese soup is lower in fat than standard versions. If you want to use
low fat cheese to reduce the amount of fat even further, make sure it has a
strong, aged flavor. I recommend using a low fat yellow smoked cheddar.

In soup pot, saute garlic & onion in butter until lightly browned. Then add
vegetables, chicken broth and water (or veg broth) to pot. Cover & simmer
for 3040 mins until veggies are tender. Stir in milk and spices. Pour
mixture into blender & puree. Return to pot, add cheese and broccoli and
simmer until cheese melts and broccoli. Serve topped with chopped chives or
parsley.
Posted to EATL Digest 20 October 96

Date: Mon, 21 Oct 1996 14:23:31 0400

From: Twallace twallace@BIDDEFORD.COM