Broccoli & Cheese Soup

Just made it…it’s a HIT!!!


1 C Onions, chopped
2 cloves Garlic, minced
1/2 C Celery, chopped
2-1/2 C Chicken Broth, low-sodium & reduced fat
3 C Broccoli Florets
1 C Potatoes, peeled and cubed
1/2 C Sour Cream, low-fat (or fat-free)
3/4 C Sharp Cheddar Cheese, reduced-fat; shredded
1/2 tsp Ground Thyme
1 tsp Pepper
1 tsp “lite” Worcestershire Sauce
1/4 tsp Salt
5 dashes Hot Pepper Sauce

Spray a large saucepan with non-stick spray. Add onions, garlic, and celery. Cook and stir over medium heat until celery begins to soften; about 5 minutes. Add broth, 2 cups broccoli, and all potatoes. Bring to a boil. Reduce heat to medium-low.
Cover and simmer for 10-12 minutes, until broccoli and potatoes are tender.

While soup is simmering, steam the reserved 1 cup broccoli until tender, about 5 minutes. Set aside.

Transfer soup to a blender or food processor, working in batches if necessary. Pulse on and off until soup is coarsely pureed (still kind of chunky). Return pureed soup to pot over low heat. Add reserved steamed broccoli, sour cream, cheese, theyme, pepper, Worcertershire sauce, salt, and hot pepper sauce. Stir until smooth.

Serve Immediately.

Makes 4-6 servings.

(HINT: If re-heating the soup, don’t allow it to boil. The sour cream may cause the soup to curdle.)

Per Serving: (based on 6 servings)
109 calories; 3.4g fat; 13.1g carbs; 8.9g protien; 252mg sodium;
11mg cholesterol.