Potato Soup with broccoli and cheese
Healthy and fast, this soup checks all the boxes...especially if you celebrate Meat-Free Mondays!
3 cups cubed peeled yukon gold potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1-3/4 cups water
1/2 tsp pepper
1/4 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
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 2 minutes more or until thickened. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese.
Image: Wikimedia Commons