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.
Serving size: Complete recipe
Calories 1080 Calories from Fat 203
% Daily Value*
Total Fat 23 g34.9%
Saturated Fat 11.5 g57.5%
Trans Fat 0 g
Cholesterol 119.6 mg39.9%
Sodium 1419.2 mg59.1%
Total Carbohydrates 152 g50.7%
Dietary Fiber 17.9 g71.5%
Sugars 65.9 g
Protein 77 g154.7%
Vitamin A 78.9% Vitamin C 575.8%
Calcium 199.5% Iron 39.8%
*Based on a 2000 Calorie diet