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Potato Cheese (And Broccoli) Soup

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Cuisine: AmericanMain Ingredient: Potato

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Ready in 1 hours
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Original recipe makes 1 Servings

1 cFresh broccoli, more or less

1 lgOnion (2 cups) coarsely

4 oz"light" or neufchatel cream

1 cWater or veg broth

1 cChicken broth

1 tbButter

1/4 tsPowdered cayenne

1 lgGarlic

2 cPotatoes (about 2 med),

1 Carrot, sliced into 1/2"

salt and pepper; to taste

1 cSkim milk

1 1/2 cYellow sharp cheddar, grated

Chopped parsley or chives

1 tsDried dill

Potato Cheese (And Broccoli) Soup Preparation

While I dont 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 winters 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