Baked Potato-and-Broccoli Soup

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.

Yield:

Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional 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

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

Preparation

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

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.

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.

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

Note:

January 2006