Ingredients

• 1 medium Yukon Gold potato(es), peeled and diced
• 2 cup broccoli, florets
• 1 medium shallot(s), minced
• 2 cup fat-free chicken broth
• 1/4 tsp dried thyme
• 1/2 pound cooked shrimp, peeled (medium size)
• 1/2 cup fat-free sour cream
• 1/2 cup fat-free skim milk
• 1/4 tsp table salt
• 1/4 tsp black pepper

Directions

1. Combine potato, broccoli, shallot, broth and thyme in a medium-size pot. Bring to a boil, partially cover and cook until vegetables are tender, about 15 minutes. Pour soup into blender and purée; return soup to pot. (Or puree soup in pot using an immersion blender.)

2. Add remaining ingredients to pot; simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving

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