Potato-Broccoli Cheese Soup

Vegetable cooking spray
1 cup chopped onion
3 cups peeled, cubed baking potato (about
1-1/4 pounds)
1-1/2 cups 1% low-fat milk
1 (13-3/4-ounce) can no-salt-added chicken
or vegetable
1-1/2 cups finely chopped fresh broccoli
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups (6 ounces) reduced-fat sharp
Cheddar cheese


Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; sautétes. 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).

Nutritional Information: CALORIES 209 (27% from fat) / PROTEIN 13.4g / FAT 6.2g (SAT 3.6g, MONO 1.7g, POLY 0.3g) / CARB 25.2g / FIBER 2.7g / CHOL 21mg / IRON 1.1mg / SODIUM 347mg / CALCIUM 350mg