Ingredients Jump to Instructions ↓

  1. 5 1/4 cups low-sodium chicken broth - divided use

  2. 1 cup diced Spanish onion

  3. 1/2 cup diced celery

  4. 3 cups diced new potatoes

  5. 2 cups frozen corn, red pepper and broccoli blend, thawed

  6. 1 cup lowfat milk

  7. 1 tablespoon chopped fresh parsley Salt and pepper, to taste

  8. 1 cup (4 ounces) Wisconsin Colby cheese, sliced, cut into 36 strips

Instructions Jump to Ingredients ↑

  1. In a heavy soup pot, heat 1/4 cup broth. Add onions; cook for 4 to 5 minutes. Add celery; cook for 1 minute. Add remaining broth and potatoes; bring to a boil. Reduce heat; simmer for 35 to 40 minutes, or until potatoes are tender. Remove from heat; cool slightly. In a blender, puree 1/2 of soup in batches until smooth; return pureed soup to chunky soup. Stir in vegetable blend, milk, parsley, salt and pepper; blend well. Cool slightly. Cover; refrigerate at least 4 hours before serving. To serve, ladle soup into serving bowls. Top each portion with 6 strips cheese, forming a lattice pattern over top. Serve chilled.


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