Ingredients
¼ cup all-purpose flour (I substituted corn starch which worked well)
2 (14.5 oz) cans low sodium, fat-free chicken broth, divided
3 cups peeled, cubed potatoes (about 1.25 lbs)
2 cups broccoli florets, chopped (Using frozen broccoli was fine)
1 small onion, chopped
1 ¼ cups 2% reduced fat milk (I used skim)
1 (8 oz) block 2% reduced fat sharp cheddar cheese, shredded
2% reduced fat sharp cheddar cheese, shredded, for topping (optional)
chopped green onions for topping (optional)
Freshly ground pepper (to taste)
Salt (to taste)
Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth, potatoes, broccoli and onion in a Dutch oven (or large saucepan). 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 & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt & pepper to taste. Top each serving of soup with shredded cheese and green onions as desired.
**It is recommended to use fresh shredded cheese for creaminess and even melting.
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