Baked Potato & Broccoli Soup

On Tuesday when I was feeling like crap thanks to a bout with some strain of influenza, my stomach was being really finicky, but I decided that some form of soup would be a perfect dinner.  I found this recipe at Annie's Eats  and boy am I ever glad I did! It was absolutely perfectly creamy and flavorful, but not at all overpowering.  Kevin doesn't like broccoli as much as I do but he really loved this soup as well.  It was simple to throw together--probably only took 15 minutes--which makes it all the more perfect!

 

Ingredients

¼ cup all-purpose flour (I substituted corn starch which worked well)

2 (14.5 oz) cans low sodium, fat-free chicken broth, divided

3 cups peeled, cubed potatoes (about 1.25 lbs)

2 cups broccoli florets, chopped (Using frozen broccoli was fine)

1 small onion, chopped

1 ¼ cups 2% reduced fat milk (I used skim)

1 (8 oz) block 2% reduced fat sharp cheddar cheese, shredded

2% reduced fat sharp cheddar cheese, shredded, for topping (optional)

chopped green onions for topping (optional)

Freshly ground pepper (to taste)

Salt (to taste)

Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth, potatoes, broccoli and onion in a Dutch oven (or large saucepan). Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt & pepper to taste. Top each serving of soup with shredded cheese and green onions as desired.

**It is recommended to use fresh shredded cheese for creaminess and even melting.