Cheesy Broccoli and Potato Soup

How to make Cheesy Broccoli and Potato Soup Recipe - You won’t have any trouble getting your child to try something green when you put a bowlful of this creamy, potassium-packed soup on the table.

Ingredients:
2 teaspoons olive oil
½ onion, chopped
1 medium potato, peeled and
diced into ½-inch pieces
3 cups chopped broccoli
3 cups low-sodium vegetable
stock
1 cup shredded, reduced-fat
Monterey Jack cheese

Method:
1 In a large stockpot, heat oil and sauté the onion for 5 to 7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12 to 15 minutes or until broccoli and potatoes are tender when pierced with a fork.

2 Remove the mixture from stove top; allow to cool a bit. Pour the mixture and cheese into a blender; puree. (Puree it in batches if necessary.) Or use a handheld blender to do it right in the stockpot. Sprinkle a little extra cheese on top. Makes 4 cups.

Nutrition per cup: 170 calories; 13g protein; 9g fat (4g saturated fat); 13g carbohydrate; 3g fiber; 239mg calcium; 1mg iron; 377mg sodium.

Cheesy Broccoli and Potato Soup