Baked Potato-and-Broccoli Soup

Ingredients

• 1/4 cup all-purpose flour
• 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided $
• 3 cups peeled, cubed potato (about 1 1/4 pounds)
• 2 cups broccoli florets, chopped $
• 1 small onion, chopped $
• 1 1/4 cups 2% reduced-fat milk $
• 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
• 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese $
• 7 teaspoons fully cooked bacon pieces
• 7 teaspoons chopped green onions

Preparation

1. Whisk together flour and 1/3 cup chicken broth until smooth.
2. Combine remaining chicken broth and next 3 ingredients in a Dutch oven. 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.
3. Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
4. Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

Nutrition
Per serving: 1 cup

• Calories: 223
• Calories from fat: 32%
• Fat: 7.9g
• Saturated fat: 4.5g
• Monounsaturated fat: 0.5g
• Polyunsaturated fat: 0.1g
• Protein: 17.3g
• Carbohydrate: 20.3g
• Fiber: 2.6g
• Cholesterol: 31mg
• Iron: 1mg
• Sodium: 667mg
• Calcium: 395mg