Potato cheese (and broccoli) soup

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 large Garlic clove
1 large Onion (2 cups) coarsely chopped
2 cups Potatoes (about 2 med), peeled & coarsely chopped
1 Carrot, sliced into 1/2\" pieces
1 cup Chicken broth
1 cup Water or veg broth
1 cup Skim milk
4 ounces \"light\" or neufchatel cream cheese
1 teaspoon Dried dill
¼ teaspoon Powdered cayenne
1½ cup Yellow sharp cheddar, grated
1 cup Fresh broccoli, more or less (although, you can use frozen, in a pinch)
Salt & pepper
Chopped parsley or chives

Directions

While I don't have a "strict" recipe for potato, cheese & broccoli soup, I do have this wonderful recipe for potato & cheese soup I found in MOTHER EARTH NEWS (Feb/Mar 94). As I am a broccoli afficiando, myself, I have always just added a cup or so of broccoli at then end, when reheating the pureed soup. That way, the broccoli stays a bit crisp. YUMMY! A wonderful meal for a cold winter's night

:)

This cheese soup is lower in fat than standard versions. If you want to use low fat cheese to reduce the amount of fat even further, make sure it has a strong, aged flavor. I recommend using a low fat yellow smoked cheddar.

In soup pot, saute garlic & onion in butter until lightly browned. Then add vegetables, chicken broth and water (or veg broth) to pot. Cover & simmer for 30-40 mins until veggies are tender. Stir in milk and spices. Pour mixture into blender & puree. Return to pot, add cheese and broccoli and simmer until cheese melts and broccoli. Serve topped with chopped chives or parsley.

Posted to EAT-L Digest 20 October 96 Date: Mon, 21 Oct 1996 14:23:31 -0400 From: Twallace <twallace@...>

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