TLC Cooking "Cream of Broccoli and Cheese Soup"

Cream of Broccoli and Cheese Soup

Cream of Broccoli and Cheese Soup

YIELD Makes 8 servings
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This creamy, low-fat soup uses potatoes as a thickener instead of heavy cream. It's so rich and thick, you'll never miss the calories!

INGREDIENTS

1	cup chopped onion
3	cloves garlic, minced
3	tablespoons all-purpose flour
4	cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth
1‑1/2	pounds fresh broccoli, chopped
1‑1/2	pounds baking potatoes, peeled and cubed
1/2	cup fat-free (skim) milk, divided
1	cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2	teaspoon salt
1/4	teaspoon white pepper
Nonstick cooking spray
Ground nutmeg (optional)

PREPARATION:

Spray 4-quart Dutch oven or large saucepan with cooking spray; heat over medium heat. Add onion and garlic; cook until tender. Add flour; cook and stir over low heat 1 to 2 minutes.
Add chicken broth; bring to a boil. Add broccoli and potatoes; reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Remove and reserve 1-1/2 cups broccoli mixture with slotted spoon.
Process remaining broccoli mixture in batches in food processor or blender until smooth; return to Dutch oven. Stir in reserved broccoli mixture and milk. Cook over medium heat until heated through. Remove from heat; stir in cheese until melted. Stir in salt and pepper. Sprinkle with ground nutmeg, if desired.

This recipe appears in: Soups

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