Creamy Broccoli Potato Soup

Heat the broth, black pepper, garlic, broccoli, potatoes and onion in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Remove the saucepot from the heat.

Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Stir in the milk and cheese. Cook over medium heat until mixture is hot.

Using Swanson® Natural Goodness™ Chicken Broth: Calories 107, Total Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 340mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 7g, Vitamin A 13%DV, Vitamin C 79%DV, Calcium 11%DV, Iron 6%DV Using Swanson® Certified Organic Chicken Broth: Calories 104, Total Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 331mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 6g, Vitamin A 13%DV, Vitamin C 79%DV, Calcium 11%DV, Iron 6%DV