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Broccoli-Cheddar Soup Recipe

   
 

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     Broccoli-Cheddar Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   7 one cup servings

Ingredients
Cooking spray
1 cup chopped onion
4 cups chopped fresh broccoli (about 12 ounces), divided
2 cups peeled and diced red potatoes
1/2 tsp. garlic powder
2 2/3 cups chicken broth
1 bay leaf
3/4 cups (3 ounces) shredded reduced-fat sharp cheddar cheese
1 (12 ounce) can evaporated fat-free milk
 
Dash of pepper

Instructions
Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes. Add 2 cups broccoli and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaf.
Place half of the broccoli mixture in a blender; process until smooth. Pour pureed mixture into a bowl. Repeat procedure with remaining broccoli mixture. Return broccoli puree to pan; stir in remaining 2 cups of broccoli; cheese, milk and pepper. Place over medium heat, cook 4 minutes or until chopped broccoli is just tender and cheese melts, stirring frequently.
CAL 148 (24% from fat) PRO 10.8g FAT 4g (sat 0.1g) CARB 18.9g FIB 2.7g CHOL 10 mg IRON 1 mg SOD 545mg CALC 280mg


Originally Submitted
3/8/2011





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