Baked Potato and Broccoli Soup

It is really only recently that Ben and I have come to appreciate how great soup is. It is definitely a comfort food, and can be a meal in itself or a great accompaniment to a sandwich or other entree. Because of this newfound appreciation, I have been trying to find more soup recipes and this one is definitely a keeper.

This recipe is from Cooking Light, so it is very healthy. I don’t have any specific changes that I make other than to leave off the extra cheese for topping because I don’t find it necessary. This is the second time I have made this soup and I really like how quick and simple it is. We had this with yeast rolls on the side, and it was a great meal.

Baked Potato & Broccoli Soup
Ingredients:
¼ cup all-purpose flour
2 (14.5 oz) cans low sodium, fat-free chicken broth, divided
3 cups peeled, cubed potatoes (about 1.25 lbs)
2 cups broccoli florets, chopped
1 small onion, chopped
1 ¼ cups 2% reduced fat milk
1 (8 oz) block 2% reduced fat sharp cheddar cheese, shredded
2% reduced fat sharp cheddar cheese, shredded, for topping (optional)
chopped green onions for topping (optional)
Freshly ground pepper (to taste)
Salt (to taste)

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

Combine remaining chicken broth, potatoes, broccoli and onion in a Dutch oven (or large saucepan). 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 & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt & pepper to taste. Top each serving of soup with shredded cheese and green onions as desired.

**It is recommended to use fresh shredded cheese for creaminess and even melting.