WW Points: 5
1 onion -- chopped
4 cups chopped broccoli
3 small all-purpose potatoes -- peeled and cubed
4 cups skim milk
3 packets low-sodium instant chicken broth and
1 carrot -- shredded
3/4 cup shredded reduced fat sharp cheddar cheese
1/4 teaspoon dried sage
1/4 teaspoon freshly-ground black pepper
Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Add the broccoli, potatoes and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
With a slotted spoon, transfer the vegetables to a blender or food processor. Puree, then return them to the liquid. Add the milk, broth mix and carrot; bring to a boil. Reduce the heat and simmer, stirring as needed, until the carrot is softened, about 5 minutes.
Remove the pan from the heat; cool about 1 minute. Add the cheese, sage and pepper; stir until the cheese is melted.
278 Calories, 5 g Total Fat, 3 g Saturated Fat, 20 mg Cholesterol, 335 mg Sodium, 40 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 550 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/
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