This soup was so amazingly delicious and it was super-simple to make. I received this recipe in an email from Eat Better America. I used 1% milk and light sour cream instead of the full-fat-free versions. I also used fresh broccoli instead of frozen. I just prepared broccoli in the same manner as potatoes (did not mash the broccoli but cut the florets very small). I entered all the ingredients as I used them into WW recipe builder to determine points/bowl. 3 points per bowl prepared my way! And it was a huge hit with my hubby and his friend..they tore themselves away from Madden long enough to inhale a couple of bowls each…
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Prep Time:30 min
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Start to Finish:1 hr
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makes:8 servings (1 1/4 cups each)
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| 6 | medium red potatoes (2 lb), unpeeled, cut into 1/2-inch cubes |
| 1 | carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups) |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts |
| 1/3 | cup Gold Medal® all-purpose flour |
| 1 | cup fat-free (skim) milk |
| 8 | oz brick 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)* |
| 1/2 | cup fat-free sour cream |
| 4 | medium green onions, chopped (1/4 cup) |
| 1. | In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan. |
| 2. | Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium. |
| 3. | In small bowl with wire whisk, stir flour into milk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated. |
| 4. | To serve, ladle soup into bowls. |
Nutritional Information
1 Serving: Calories 240 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 710mg; Total Carbohydrate 32g (Dietary Fiber 4g, Sugars 5g); Protein 13g % Daily Value*: Vitamin A 15%; Vitamin C 25%; Calcium 30%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat Carbohydrate Choices: 2 MyPyramid Servings: 1 c Dairy, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
*% Daily Values are based on a 2,000 calorie diet.
