At a Glance
- Potato Type: White
- Prep Method: Boiled
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
2 cups stock or reduced-sodium broth
1 1/4 lbs. white potatoes, peeled and cut into bite-size cubes
2 stalks celery, chopped
1 medium onion, chopped
1 small carrot, peeled and chopped
1 cup fat-free half and half or milk
1/2 teaspoon thyme or Italian seasoning
Sea salt or garlic salt to taste
Freshly ground pepper to taste
1 cup small broccoli flowerettes
1 cup diced cooked chicken
1 cup reduced-fat sharp Cheddar cheese
Preparation
Bring broth to a boil in a large saucepan. Chop vegetables while broth is heating, then add to saucepan. Return to a boil; reduce heat and simmer, covered, for 20 minutes. Let cool slightly, then puree until smooth, or until soup is desired consistency. Stir in half and half, thyme, sea salt and pepper and cook for 5 minutes more. Stir in broccoli, chicken and Cheddar cheese. Cook for 5 minutes more.
Calories: 340 Fat: 8g Cholesterol: 40mg Sodium: 590mg Vitamin C: 0.9% Fiber: 4g Protein: 22g Potassium: 309mg
