This recipe comes from a cookbook by Cooking Light magazine. Everything has been “lightened up” in some way, using fat-free this, low-fat that, etc. This soup was pretty good. I did use plain almond milk instead of the low-fat milk. It worked just fine. This didn’t take too long to make, either. Just have to wait on those dang potatoes to cook!
(Cooking Light Lighten Up, America by Allison Fishman Task)
4 cups cubed peeled baking potato
1/2 teaspoon salt, divided
3 tablespoons unsalted butter
1 cup chopped onion
1/3 cup chopped carrot
1 garlic clove, minced
5 cups chopped fresh broccoli florets, divided
3 cups fat-free, lower-sodium chicken broth (I used vegetarian “chicken” broth)
2 cups plus 2 tablespoons water, divided
2 cups 1% low-fat milk (I used plain almond milk)
4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)
1. Place potato and 1/4 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.
2. While potatoes cook, melt butter in a large Dutch oven over medium heat. Sauté onion, carrot, and garlic 5 minutes or until tender. Add 4 cups broccoli, broth, 2 cups water, and 1/4 teaspoon salt; bring to a simmer, and cook 10 minutes or until broccoli is tender. Stir in potatoes.
3. Combine 1 cup broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 1 minute or until bright green. Drain.
4. Process mixture in Dutch oven with a hand-held immersion blender until smooth or place half of broccoli mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broccoli mixture. Return pured mixture to Dutch oven.
5. Add milk and cheese; cook over low heat 2 minutes, stirring until cheese melts and soup is smooth. Stir in steamed broccoli. Ladle soup into individual bowls.