POTATO-BROCCOLI CHEESE SOUP

1 cup chopped onion
1 1/4 pounds peeled cubed baking potato (3 cups)
1 1/2 cups 1% low-fat milk
1 (13 3/4 ounce) can no-salt-added chicken broth
1 1/2 cups finely chopped fresh broccoli
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces reduced-fat sharp Cheddar cheese (1 1/2 cups)

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes.

Add potato, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Remove 1 cup potato mixture, and set aside. Place remaining potato mixture in container of an electric blender; cover and process until smooth.

Return potato puree to pan; stir in broccoli, salt, and pepper. Partially cover, and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute.

Remove from heat; add cheese, stirring until cheese melts.

Makes 6 cups (serving size = 1 cup)
Source: Cooking Light, Nov/Dec 1993