Categories: Make-ahead, Soup, Vegetable

Ingredients

• 1/4 cup all-purpose flour
• 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
• 3 cups peeled, cubed potato (about 1 1/4 pounds)
• 2 cups broccoli florets, chopped
• 1 small onion, chopped
• 1 1/4 cups 2% reduced-fat milk
• 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
• 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
• 7 teaspoons fully cooked bacon pieces
• 7 teaspoons chopped green onions

Directions

1. Whisk together flour and 1/3 cup chicken broth until smooth.

2. Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

3. Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

4. Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

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