Broccoli & Cheese Potato Soup
3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1-3/4 cups water
1/4 teaspoon 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
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley. Yield: 3 servings.
Recipe found here: Broccoli & Cheese Potato Soup