featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, March 19, 2013

COOKING WITH CLORIS-BROCCOLI, CHEESE & POTATO SOUP


How would we ever get through winter without hot, hearty soups? Serve this one with a hot loaf of French bread for a stick-to-your-ribs meal. Added bonus—because it’s made with fat-free broth and milk and low-fat cheese, you can eat as much of it as you like without packing on the calories.

Broccoli, Cheese, and Potato Soup

Ingredients:
2 small onions
2 carrots
1 celery stalk
2 cloves garlic, minced
1 tablespoon butter
1 tablespoons flour
1/8 teaspoon salt
32 oz. fat free chicken broth
2 cups fat free milk
2 medium potatoes, peeled
2 cups frozen chopped broccoli
4 ounces low-fat sharp cheddar cheese, grated

Dice onions, carrots, celery, and potatoes.

Melt butter in a large soup pot or Dutch oven. Sauté onions, carrots, celery, and garlic in butter on low heat. Add flour and salt, stirring until smooth.

Add chicken broth and milk. Bring to a boil. Add potatoes. Cover and cook on low until potatoes are soft. Remove cover and add broccoli. Heat through.

Add cheddar, stirring well until cheese melts.

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