Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): tell us
Ingredients
- Vegetable cooking spray
- 1 c Chopped onion
- 1 1/4 lb Peeled cubed baking potato;
- 1 1/2 c 1% low-fat milk
- 13 3/4 oz No-salt-added chicken broth;
- 1 1/2 c Finely chopped fresh
- 1/4 ts Salt
- 1/8 ts Pepper
- 6 oz Reduced-fat sharp Cheddar
Preparation
Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes. Add potato, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Remove 1 cup potato mixture, and set aside. Place remaining potato mixture in container of an electric blender; cover and process until smooth. Return potato puree to pan; stir in broccoli, salt, and pepper. Partially cover, and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute. Remove from heat; add cheese, stirring until cheese melts. Yield: 6 cups (serving size: 1 cup). Recipe By : Cooking Light, Nov/Dec 1993, page 122 Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 22:52:37 +0000 From: Patti McCoy
