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Print this Recipe    Potato Broccoli

Potato-Broccoli Cheese Soup
Yield: 6 servings

Vegetable cooking spray
1 cup chopped onion
3 cups peeled, cubed baking potato (about 1-1/4 pounds)
1 1/2 cups 1% low-fat milk
13-3/4-ounce can no-salt-added chicken broth
1 1/2 cups finely chopped fresh broccoli
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups (6 ounces) reduced-fat sharp Cheddar cheese

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).

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