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Baked Potato-and-Broccoli Soup

  • 7servings
  • 223calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided

  3. 3 cups peeled, cubed potato (about 1 1/4 pounds)

  4. 2 cups broccoli florets, chopped

  5. 1 small onion, chopped

  6. 1 1/4 cups 2% reduced-fat milk

  7. 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded

  8. 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese

  9. 7 teaspoons fully cooked bacon pieces

  10. 7 teaspoons chopped green onions

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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

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