From Southern Living
Ingredients
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
Preparation
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: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.
**my notes** I forgot about the green onions until right now. I also decided to use ham over bacon, mostly b/c I didn't have bacon.
It was very good, especially for it being 2% across the board. When we have baked potato soup its very rich & heavy. This was a nice lighter version.
3 comments:
Thanks, Julie. I made it last night and it was yummy! We're vegetarians so I used veggie broth and fakin' bacon.
Tried recipe last night it was unexciting. First I would re-word the begining - mix flour and broth and set aside. I put that in first because of the way it read.
The recipe needs more flavoring: Garlic, Salt and Pepper. And it would taste much better if the green onions were cooked into the soup rather than the other onions. It was such a bland experience that I had to cook in bacon and add 10 minutes to the cook time. Sorry Julie.
What a perfect soup! My husband loved it!
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