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Baked Potato-and-Broccoli Soup

Prep time 20 mins
Cook time 20 mins
Yield Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)
Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.

Ingredients

  • 1/4 cup all-purpose flour
  • 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
  • 3 cups peeled, cubed potato (about 1 1/4 pounds)
  • 2 cups broccoli florets, chopped
  • 1 small onion, chopped
  • 1 1/4 cups 2% reduced-fat milk
  • 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
  • 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
  • 7 teaspoons fully cooked bacon pieces
  • 7 teaspoons chopped green onions

Nutrition Information

  • calories 223
  • caloriesfromfat 32 %
  • fat 7.9 g
  • satfat 4.5 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 17.3 g
  • carbohydrate 20.3 g
  • fiber 2.6 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 667 mg
  • calcium 395 mg

How to Make It

  1. Whisk together flour and 1/3 cup chicken broth until smooth.

  2. Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

  3. Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

  4. Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.