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
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 6|
|Calories from Fat: 22 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6mg||2 %|
|Sodium 293mg||10 %|
|Potassium 962.7mg||25 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 34.9g|
|Protein 12.5g||18 %|
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Calories per serving: 221
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