Cream Of Broccoli-Cheese Soup

Recipe Ingredients

1		Onion - chopped
4 cups	584g / 20oz	Chopped broccoli
3 cups	711ml	All-purpose potatoes - peeled and cubed (small)
4 cups	948ml	Skim milk
3		Low-sodium instant chicken broth and
		Seasoning mix
1		Carrot - shredded
3/4 cup	109g / 3.8oz	Shredded reduced fat sharp cheddar cheese
1/4 teaspoon	1.3ml	Dried sage
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Add the broccoli, potatoes and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.

With a slotted spoon, transfer the vegetables to a blender or food processor. Puree, then return them to the liquid. Add the milk, broth mix and carrot; bring to a boil. Reduce the heat and simmer, stirring as needed, until the carrot is softened, about 5 minutes.

Remove the pan from the heat; cool about 1 minute. Add the cheese, sage and pepper; stir until the cheese is melted.

This recipe yields 4 servings.

Per Serving: 278 Calories, 5 g Total Fat, 3 g Saturated Fat, 20 mg Cholesterol, 335 mg Sodium, 40 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 550 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milk.

Points Per Serving: 5.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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