Broccoli Cheddar Soup
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Chopped broccoli||3⁄4 Pound (4 Cups, Fresh Ones)|
|Peeled diced red potato||3⁄4 Pound (2 Cups)|
|Garlic powder||1⁄2 Teaspoon|
|Canned low salt chicken broth||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Shredded reduced fat sharp cheddar cheese||3 Ounce (3/4 Cup)|
|Evaporated skim milk||12 Ounce (1 Can)|
Coat a large Dutch oven with cooking spray; place over medium heat until hot.
Add onion; saute 5 minutes.
Add 2 cups broccoli and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Discard bay leaf.
Place half of broccoli mixture in container of a blender; cover and process until smooth.
Spoon into a bowl.
Repeat procedure with remaining broccoli mixture.
Return broccoli puree to pan; add cheese, milk, pepper, and remaining 2 cups broccoli.
Cook over medium heat 4 minutes, or until chopped broccoli is just tender, stirring until cheese melts.