Baked Potato-and-Broccoli Soup

Ingredients

• 7 teaspoons bacon pieces fully cooked
• 2 cups broccoli florets chopped
• 28.5 ounce chicken broth fat-free low-sodium divided canned
• 0.3 cup flour all-purpose
• 7 teaspoons green onions chopped
• 1.3 cups milk 2% reduced-fat
• 1 small onion chopped
• 1.3 pounds potatoes cubed peeled
• 7 teaspoons sharp cheddar cheese shredded 2% reduced-fat
• 8 ounce block sharp cheddar cheese shredded 2% reduced-fat

Equipment

• whisk
• dutch oven

Directions

1. Whisk together flour and 1/3 cup chicken broth until smooth.
2. Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
3. Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
4. Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.