Alissa’s Potato & Broccoli Soup
(I invented this in an attempt to make a healthier soup than similar alternatives.)
Servings: about 5
¼ cup All-Purpose flour
28 oz. low sodium fat-free chicken broth
3 cups cubed red potato (about 3 to 4 med. to large potatoes)
2 cups broccoli florets (I just got a bag of frozen florets)
1 small onion, diced
1 ¼ cups fat-free milk
½ tsp. salt (add more to taste if needed)
3 Tbsp. Reduced Fat Parmesan style grated topping (the kind you sprinkle over spaghetti) (add more to taste)
Dash of Mrs. Dash salt-free garlic and herb blend.
- Whisk together flour and 1 cup chicken broth until smooth.
- Combine remaining chicken broth and next 3 ingredients in a pot. 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. (or just mix all together and heat if your in a hurry.)
-add in remaining ingredients and use hand blender to make smooth and creamy. Enjoy.
*When reheating this, you may need to add a little milk to thin it out.
1 comment:
Looks good! I'll have to try it when I get home. Glenn isn't much for broccoli! That sounds like a nice healthy soup. I recently made one with white beans, kale, onion and some chicken sausage (seasoned with some chicken broth seasoning). It was quite good. Served it on a Sunday to Mindy and Terry Thompson, and Gaye and Frank Grote. I made it for Glenn and he liked it, but thought it needed some tomato. Anyway, I must get to bed! Love you
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