Baked Potato-and-Broccoli Soup

***wow! this was awesome. so delicious and hearty. we like soups only if they're hearty and filling, so this one fit the bill! great leftovers too! (sorry about the horrid photo!)


Baked Potato-and-Broccoli Soup
from MyRecipes.com via Amber's Delectable Delights

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 (i left this out)
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

Preparation
Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a large soup pot. 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.

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.

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

Yield - Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)