Ingredients
3 cups cubed peeled potatoes1 medium onion, chopped2 garlic cloves, minced2 cups reduced-sodium chicken broth1 cup waterDash pepper1/8 teaspoon salt3 cups frozen broccoli florets3 tablespoons all-purpose flour1/3 cup fat-free milk1/2 cup shredded reduced-fat sharp cheddar cheeseMinced fresh parsley
Preparation
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly.
Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.
