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Add a photoServings: 6
Ingredients
- 1 Tbsp. Margarine
- 1 med Yellow onion, minced, (about 1c)
- 2 x Cloves garlic, chopped
- 1 tsp Dry dill
- 3 c. Broccoli flowerets
- 3 c. Chicken broth
- 2 med Russet potatoes, peeled and diced, (about 2c)
- 1 c. Evaporated skim lowfat milk
- 1/2 tsp Black pepper
- 1/2 c. Shredded cheddar cheese, divided
Directions
- In a lg saucepan, heat margarine over med-high heat. Add in onion. Cook, stirring, till tender-about 7 min. Add in garlic and dill. Cook, stirring, for 1 minute longer Add in broccoli, broth, and potatoes to saucepan; bring to a boil. Reduce heat to med-low and simmer partially covered till vegetables are tender-about 10 min.
- Using a slotted spoon, place broccoli mix in a blender or possibly food processor fitted with the metal blade. Process till smooth; return to saucepan. Stir lowfat milk, 1/2teaspoon salt, and pepper into saucepan. Cook, stirring, till soup is heated through, about 5 min. Add in 1/4c cheese; stir till melted- about 1 minute. Ladle soup into individual bowls.
- Sprinkle with remaining cheese and serve immediately.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 6 servings | |
| Calories 193 | |
| Calories from Fat 75 | 39% |
| Total Fat 8.48g | 11% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 22mg | 7% |
| Sodium 326mg | 14% |
| Potassium 645mg | 18% |
| Total Carbs 21.44g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.89g | 4% |
| Protein 8.95g | 14% |
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