Delicious Bone-building Recipe

Cheesy Potato-Broccoli Soup


2 cups cubed round red potato (about 2 pounds) 1 cup thinly sliced carrot 1 cup chopped onion 2 tablespoons chopped fresh parsley1/2 teaspoon salt 1/8 teaspoon ground red pepper 2 (13 3/4-ounce) cans reduced-sodium chicken broth 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese 2 (10 ounce) packages frozen chopped broccoli, thawed
Combine first 7 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until vegetables are tender. Remove from heat, and let cool slightly. Transfer 2 cups vegetable mixture to container of an electric blender. Cover and process until smooth, stopping once to scrape down sides. Add pureed vegetable mixture in Dutch oven, stirring well. Cook over low heat until cheese melts and soup is thoroughly heated. Serve immediately.Yield: 8 (1 1/4 cups) servings.
Per serving:
Calories
151
Protein (gr)
9
Carbohydrate (gr)
24
Fiber (gr)
4
Fat (gr)
3
Saturated fat (gr)
2
Cholesterol (mg)
8
Sodium (mg)
271
125 milligrams of calcium