Tuesday, January 22, 2008


There's nothing better than a good bowl of soup on a cold, dreary day. I came across this recipe on a cooking board I frequent, but when I looked at the ratings on Cooking Light I was a little skeptical. I knew I could trust the girls who posted the recipe, so I gave it a shot.

Talk about a good potato soup! This was extremely easy to make and made quite a bit. A one cup portion is very filling. Definitely one I'll make again!

Baked Potato and Broccoli Soup
View Original Recipe
7 (1 cup) Servings


1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions

-Whisk together flour and 1/3 cup chicken broth until smooth.
-Combine remaining chicken broth and next 3 ingredients in a Dutch oven.
-Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender.
-Gradually stir in flour mixture.
-Cook, stirring often, 5 minutes.
-Stir in milk and 8 ounces shredded cheese.
-Cook mixture over medium-low heat, stirring constantly, until cheese melts.
-Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Note: Use freshly shredded cheese for best results.


Calories 223
Total Fat 7.9 g
Cholesterol 31 mg
Sodium 667 mg
Total Carbohydrate 20.3 g
Fiber 2.6 g
Protein 17.3 g

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