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Ready In:
45 minutes
Serves: 5
Broccoli and cheddar are another classic pair
What you'll need
Sharp knife
Large soup pot
Ingredients
Serves 5
2 tablespoons Butter
1/2 Onion chopped
1/2 Celery chopped
1/4 cup Flour
1/4 teaspoon Pepper
1 pinch Paprika
1 pinch Salt
3 cups Chicken Broth low-sodium
2 cups Milk low-fat
3 Potatoes chopped, with skin on or off
2 cups Cheddar Cheese shredded and low-fat if possible
2 1/2 cups Broccoli chopped and steamed until tender
2 cups Chicken cooked, chopped or shredded
Directions
1.Melt butter in the bottom of a large soup pot.
2.Cook onion and celery in butter over medium heat.
3.Add flour, pepper, salt, and paprika and stir until smooth.
4.Add broth, milk, and potatoes. Keep stirring until the mixture boils and thickens.
5.Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
6.Stir in cheese and broccoli.
7.Cook over low heat until cheese is melted.
8.Add chicken, if using.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 5
| Amount Per Serving | ||
|---|---|---|
| Calories 542 | ||
| % Daily Value* | ||
| Total Fat 20 g | 26% | |
| Saturated Fat 15 g | 75% | |
| Sodium 427 mg | 19% | |
| Total Carbohydrate 21 g | 8% | |
| Dietary Fiber 5 g | 18% | |
| Protein 19 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: The Tenderloin Cooking School Cookbook
Cooking Environment: Limited Kitchen
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