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Heather Moore

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Broccoli and Cheese Potato Soup

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.


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Topics : Hospitality_Recreation
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04/10/2013 10:03AM
Broccoli and Cheese Potato Soup
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