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Potato-Broccoli Soup
Makes: 7 servings
Ingredients
Potato-Broccoli Soup
| 3 cups peeled, cubed Potato (about 1 pound) |
| 1 cup Frozen chopped broccoli, thawed |
| ½ cup Carrot, chopped |
| ½ cup Water |
| ¼ teaspoon Salt |
| 1 (14¼-ounce) can No-salt-added chicken broth |
| 1 ½ cups 1% low-fat milk |
| 3 tablespoons All-purpose flour |
| 6 ounces Reduced-fat cheese or loaf process cheese spread, cubed |
| optional Dried crushed red pepper |
| optional Dried red chile peppers |
Potato-Broccoli Soup Directions
- Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
- Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. If desired, sprinkle with crushed pepper and garnish with a dried red pepper.
Notes
Source: MyRecipes. Cooking Light-The Lazy Gourmet.
