Healthy Broccoli & Potato Soup

Today we decided to make a healthier favorite recipe for broccoli soup. This version uses evaporation milk instead of thick cream and adding potatoes makes the soup warmer and softer.

One of my favorite things about dyeing this blender is laxative. It has a type of fluorescent lamp that automatically lights up when mixing you so it's not so dark in a large pan when you mix food. That makes it easier to see what you are doing.

Another thing I really like about this immersion blender is that is has nylon head and silicone-coated shaft which means you can use it on non-stick pots and pans without scratching! It’s definitely a keeper! 

INGREDIENTS:

• 1 large russet potato cleaned, unpeeled
• 3 ounces 1/3 less fat cream cheese
• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 garlic clove minced
• 3 tablespoons flour
• 4 cups chicken broth/stock water can also be used
• 1 can low-fat evaporated milk
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon black pepper
• 1 12 ounce bag frozen chopped broccoli
• 1 1/2 cups shredded sharp cheddar cheese

INSTRUCTIONS:

1. Bake potato (whole, un-peeled )in microwave for 8-10 minutes or until soft in the center. Allow it to cool slightly and peel the potato. Mash the peeled potato with the cream cheese as if you were making mashed potatoes; Set Aside.
2. Add olive oil to a large pot. Add the onion and cook it for 5-6 minutes, or until softened.
3. Add the garlic and flour to onion, stirring for about a minutes. Slowly pour in the chicken broth and evaporated milk, stirring continuously to break up any chunks.
4. Next stir in the mashed potato mixture, salt, pepper, and broccoli. Bring this to a low simmer for 8-10 minutes until it has thickened. Blend with the a nimmersion blender for about a minute until the mixture is creamy.
5. Turn the heat off and stir in the cheese until it has melted.

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source https://www.informationtrend.me/2019/03/healthy-broccoli-potato-soup.html

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