Broccoli and Cheese Potato Soup

 I love this combination, but normally the fat and calories when I make this soup in the traditional way make it an unhealthy choice. I stumbled accross a new recipe with the same great taste minus the unhealthy fat and calories. I added more broccoli and broth to stretch this even further, which in turn decreased the calories even more. Most of the fat and calories in the tradional soup come from milk and butter, but this recipe has no butter and only 1/3 cup milk, but still taste very creamy. Ingredients 3 cups peeled and cubed potatoes 1 medium chopped onion 4 garlic cloves, minced 4 cups chicken broth 1/2 teaspoon pepper 1/8 teaspoon salt 5 cups frozen broccoli florets 3 tablespoons flour 1/3 cup fat-free milk 1/2 cup shredded cheese Minced fresh parsley Directions In a large sauce pan, combine first seven ingredients, bring to a boil. Reduce heat; simmer, covered, for 15 minutes or until potatoes are tender. Stir in broccoli; return to a boil. In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir another 2 minutes more or until thickened. Remove from heat; cool slightly. Process in batches in a blender until smooth.
Return to pan; heat through. Sprinkle servings with cheese and parsley. When reheating leftovers you may need to add several tablespoons of water to thin it a bit. About 160 calories per serving and 4 grams of fat.