If I don’t have frozen broccoli on hand, I can always toss in some frozen spinach or chopped carrots and celery instead.
—MARY PRICE YOUNGSTOWN, OH
START TO FINISH: 30 MIN. • MAKES: 3 SERVINGS
3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 cup water
Dash pepper
1/8 teaspoon salt
3 cups frozen broccoli florets
3 tablespoons all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
Minced fresh parsley
1. In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
2. In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened. Remove from heat; cool slightly.
3. Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheddar cheese and parsley.
Per 2 cups: 262 cal., 4g fat (3g sat. fat), 14mg chol., 636mg sod., 44g carb. (9g sugars, 5g fiber), 14g pro.
Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.