This recipe has been circulating the blog circuit just like the stew recipe from below, I knew the moment I laid eyes on this recipe I had to make it. It combines my 2 favorite soups: potato and broccoli cheddar. The bag boy’s efforts to thwart me failed (he didn’t give me my bag of produce so I was missing a bunch of ingredients). I was committed to making this soup and made a second trip to the store, this time carefully watching as they bagged and loaded my groceries. I would not lose my spuds again! Tyler and I loved this recipe, next time I might add more seasoning, maybe more salt and pepper and some basil & thyme (which I usually put in my potato soup so I think it would work well for this too). For a creamier consistency I might try fat free half and half next time instead of milk, although the 2% was somewhat thick, better than the skim milk we usually cook with. I bought bread bowls from Panera because I go there a couple of times a week and have a strange pull to their bakery that is hard to resist!
Baked Potato and Broccoli Soup (original recipe from Cooking Light, posted on Annie’s blog first but I saw it for the first time over at Sugar & Spice )
1/4 cup all-purpose flour
2 (14.5-oz) cans low-sodium fat-free chicken broth, divided
3 cups cubed, peeled potato (1.25 lbs) – I used 3 medium potatoes, because I love potatoes
2 cups broccoli florets, chopped (I bought a bag of frozen broccoli florets and did not thaw before cooking)
1 small onion, chopped
1 1/4 cup reduced-fat 2% milk (could also use 1% or skim, but would have a thinner broth)
1 (8-oz) block 2% reduced-fat sharp cheddar cheese, shredded (do not buy the preshredded stuff, buy a block and shred yourself for the best results!)
Preparation:
Whisk flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven or heavy bottomed pot. Bring to a boil; cover, reduce heat, and simmer for 8 minutes or until the potatoes are tender. Gradually stir in flour mixture. Cooking, stirring often, 5 minutes.
Stir in milk and 8 oz. shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.
Serve with additional shredded cheese, bacon bits and chopped scallions.
