BROCCOLI-CHEDDAR SOUP

cooking spray

1 cup onion; chopped

4 cups fresh broccoli; chopped & divided

2 cups red potatoes; diced & peeled

1/2 teaspoon garlic powder

2 (10 1/2 oz.) cans low-sodium chicken broth

1 bay leaf

3/4 cup sharp cheddar cheese (reduced-fat); shredded

1 (12 oz.) can evaporated skim milk

1 dash pepper

1. Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes. Add 2 cups broccoli, potato, garlic powder, broth and bay leaf; bring to a boil. Cover, reduce heat and simmer 20 minutes or until vegetables are tender.

2. Discard bay leaf. Place half of broccoli mixture in container of a blender; cover and process until smooth. Spoon into a bowl. Repeat procedure with remaining broccoli mixture. Return broccoli puree to pan; add cheese, skim milk, pepper and remaining 2 cups broccoli. Cook over medium heat 4 minutes, or until broccoli is just tender, stirring until cheese melts.

* NOTE: Besides the nutrients listed below, each serving provides 1,017 IU's of vitamin A and 70mg of vitamin C.

Yields 7 servings (Serving size = 1 cup)

CALORIES: 143; PROTEIN: 11g; CARBS: 19g; FAT: 3g; FIBER: 3g; IRON: 1mg; SODIUM: 187mg; CHOL: 10mg; CALC: 278mg.

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