| 6 | medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes |
| 1 | carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups) |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts |
| 1/3 | cup Gold Medal® all-purpose flour |
| 1 | cup fat-free (skim) milk |
| 1 | brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)* |
| 1/2 | cup fat-free sour cream |
| 4 | medium green onions, chopped (1/4 cup) |
| 1. | In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan. |
| 2. | Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium. |
| 3. | In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated. |
| 4. | To serve, ladle soup into bowls. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
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| Because red-skinned potatoes are firmer and will retain their shape better than russets, they are the best choice for soups or chowders such as this. |
Nutrition Information:
240 ( 60); 6g ( 4g, 0g); 20mg; 710mg; 32g ( 4g, 5g); 13g 15%; 25%; 30%; 15% 2 ; 0 ; 0 ; 1 2