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1 tablespoon
margarine or butter
1
⁄2 cup chopped onion
1 can (14
1
⁄2 oz.)
reduced-sodium
chicken broth
1 cup water
3 cups peeled and
cubed potatoes
1
⁄2 cup chopped carrots
1 teaspoon
Worcestershire sauce
1
⁄8 teaspoon pepper
1 cup shredded
Cheddar cheese
Chopped fresh
chives, if desired
Shredded Cheddar
cheese, if desired
Heat margarine in large saucepan over medium-
high heat. Add onion and cook about 2 to 3
minutes. Add broth, water, potatoes, and carrots.
Bring to a boil. Reduce heat to low and simmer,
uncovered, until vegetables are tender, about 10 to
15 minutes. Cool 5 minutes.
Pour half of cooled potato mixture in blender jar.
Cover and blend at STIR about 30 seconds. Add
remaining potato mixture. Cover and blend at STIR
about 30 seconds. Blend at PUREE about 15 to 20
seconds. Return mixture to saucepan. Add
Worcestershire sauce and pepper. Simmer until
thoroughly heated, about 3 to 5 minutes. Stir in
cheese and cook, uncovered, over low heat until
melted.
Sprinkle with fresh chives and additional shredded
Cheddar cheese, if desired.
Yield: 4 (1 cup) servings.
Per serving: About 265 cal, 11 g pro, 28 g car,
12 g fat, 30 mg chol, 426 mg sod.
Cheesy Potato Soup
2 tablespoons
margarine or butter
1
⁄3 cup chopped onion
2 tablespoons all-
purpose flour
1
⁄4 teaspoon dry
mustard
1
⁄4 teaspoon dried
thyme
1
⁄8 teaspoon pepper
1 can (14
1
⁄2 oz.)
reduced-sodium
chicken broth
1
⁄
2 cup water
1 package (16 oz.)
frozen broccoli cuts
1
1
⁄2 cups frozen whole
kernel corn
1 cup skim or lowfat
milk
Heat margarine in large saucepan over medium-
high heat. Add onion and cook about 2 to 3
minutes. Stir in flour, dry mustard, thyme, pepper,
broth, and water. Bring to a boil; stir constantly.
Reserve 1 cup small broccoli florets. Add remaining
broccoli to saucepan. Reduce heat to low and
simmer, uncovered, until broccoli is tender, about
10 minutes. Cool 5 minutes.
Pour half of cooled broccoli mixture into blender
jar. Cover and blend at STIR about 10 to 15
seconds. Add remaining broccoli mixture. Cover
and blend at MIX about 15 to 30 seconds. Return
mixture to saucepan. Add reserved broccoli florets,
corn, and milk. Simmer until broccoli florets are
tender, about 5 to 10 minutes.
Yield: 4 ( 1
1
⁄4 cup) servings.
Per serving: About 193 cal, 9 g pro, 27 g car,
7 g fat, 1 mg chol, 323 mg sod.
Cream of Broccoli and Corn Soup