Cream of Broccoli-Cheese Soup

Behold...the creation that killed my blender!

1 onion, chopped
4 cups chopped broccoli
4 chicken flavored bouillon cubes
3 small all-purpose potatoes, peeled and cubed
4 cups skim milk
1 carrot, shredded
3/4 cup reduced fat sharp cheddar cheese

1.  Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat.  Add the onion and cook, stirring constantly, until softened, about 5 minutes.  Add the broccoli, potatoes and 2 cups water; bring to a boil.  Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.

2.  With a slotted spoon, transfer the vegetables to a blender or food processor.  Puree, then return them to the liquid.  Add the milk, bouillon cubes and carrot; bring to a boil.  Reduce the heat and simmer, stirring as needed, until the carrot is softened, about 5 minutes.

3.  Remove the pan from the heat; cool about 1 minute.  Add the cheese; stir until the cheese is melted.

Makes 4 servings
Calories: 278
Fat: 5g
Carbohydrate: 40
Fiber: 5g
Protein: 20g