A healthier version of a comforting classic soup, this dish sheds its winter weight just in time for spring! (And if you like a chunky soup, skip the blender step!)
3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1-3/4 cups water
1/2 tsp pepper
1/8 tsp salt
3 cups frozen broccoli florets
3 tbsp all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded sharp cheddar cheese
Minced fresh parsley
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes more or until thickened. Remove from heat; cool slightly.
Process in batches in blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.