Potato Broccoli Cheese Soup

• vegetable cooking spray
• 1 c. chopped onion
• 3 c. peeled, cubed baking potato (about 1 1/4 lb.)
• 1 1/2 c. 1% milk
• 1 (13 3/4 oz.) can chicken broth
• 1 1/2 c. finely chopped, fresh broccoli
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. (6 oz.) reduced-fat sharp Cheddar cheese

1. Coat a large saucepan with cooking spray.
2. Place over medium heat until hot.
3. Add onion; saute 5 minutes.
4. Add potato, milk and broth; bring to a boil.
5. Partially cover, reduce heat and simmer 25 minutes.
6. Remove 1 cup potato mixture and set aside.
7. Place remaining potato mixture in container of an electric blender. Cover and process until smooth.
8. Return potato puree to pan.
9. Stir in broccoli, salt and pepper.
10. Partially cover and cook over medium heat 8 minutes, stirring frequently.
11. Add reserved potato mixture; cook 1 minute.
12. Remove from heat.
13. Add cheese, stirring until cheese melts.
14. Yields 6 cups.

vegetable cooking spray, onion, milk, chicken broth, fresh broccoli, salt, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171595 (may not work)