Broccoli-Cheddar Soup

Ingredients

• 4 cups baking potato cubed peeled
• 5 cups broccoli florets fresh divided chopped
• 0.3 cup carrots chopped
• 1  garlic clove minced
• 2 cups milk 1% low-fat
• 3 cups lower-sodium chicken broth fat-free
• 1 cup onion chopped
• 0.5 teaspoon salt divided
• 1 cup sharp cheddar cheese shredded reduced-fat
• 3 tablespoons butter unsalted
• 2 cups water divided

Equipment

• bowl
• sauce pan
• ladle
• blender
• plastic wrap
• microwave
• dutch oven
• immersion blender

Directions

1. Place potato and 1/4 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.
2. While potatoes cook, melt butter in a large Dutch oven over medium heat. Saut onion, carrot, and garlic 5 minutes or until tender.
3. Add 4 cups broccoli, broth, 2 cups water, and 1/4 teaspoon salt; bring to a simmer, and cook 10 minutes or until broccoli is tender. Stir in potatoes.
4. Combine 1 cup broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 1 minute or until bright green.
5. Drain.
6. Process mixture in Dutch oven with a hand-held immersion blender until smooth or place half of broccoli mixture in a blender.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
9. Pour into a large bowl. Repeat procedure with remaining broccoli mixture. Return pured mixture to Dutch oven.
10. Add milk and cheese; cook over low heat 2 minutes, stirring until cheese melts and soup is smooth. Stir in steamed broccoli. Ladle soup into individual bowls.