Contributed By: tsprek02
betty crocker
71% less fat • 69% less sat fat • 50% more fiber than the original recipe. Healthified ingredients reduce the fat, while fiber is increased by going green with broccoli.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 1 hour
Number of Servings: 8
Origin: American
Meal Type: Entree
Ingredients
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)
Preparation
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.
Cook's Notes
Nutrition Information