Baked Potato-and-Broccoli Soup

Baked Potato-and-Broccoli Soup
Photo by www.myrecipes.com

Ingredients

  • 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
  • 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
  • 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
  • 1 ¼ cups 2% reduced-fat milk
  • 2 cups broccoli florets, chopped
  • 3 cups peeled, cubed potato (about 1 1/4 pounds)
  • 7 teaspoons fully cooked bacon pieces
  • + 3 more ingredients
    • ¼ cup all-purpose flour
    • 7 teaspoons chopped green onions
    • 1 small onion, chopped

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 mi...

View full recipe at My Recipes

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