| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Soups, And, Stews | 6 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1 | c | Chopped onion |
| 1 1/4 | lb | Peeled cubed baking potato; (3 cups) |
| 1 1/2 | c | 1% low-fat milk |
| 13 3/4 | oz | No-salt-added chicken broth; (1 can) |
| 1 1/2 | c | Finely chopped fresh broccoli |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 6 | oz | Reduced-fat sharp Cheddar cheese; (1-1/2 cups) |
INSTRUCTIONS
Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes. Add potato, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Remove 1 cup potato mixture, and set aside. Place remaining potato mixture in container of an electric blender; cover and process until smooth. Return potato puree to pan; stir in broccoli, salt, and pepper. Partially cover, and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute. Remove from heat; add cheese, stirring until cheese melts. Yield: 6 cups (serving size: 1 cup). Recipe By : Cooking Light, Nov/Dec 1993, page 122 Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 22:52:37 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>
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