Serve with low fat crackers
| Yield: 4 | |
| 1 tablespoon olive oil 1 medium onion, sliced 1 clove garlic, smashed 1 russet potato, peeled and diced Pinch dried thyme leaves 1/2 teaspoon kosher salt, or to taste 4 cups low sodium chicken broth 1 - 16-ounce package frozen broccoli, thawed 2 to 4 tablespoons fat free half-and-half Freshly ground black pepper Optional toppings: Shaved Parmesan, gruyere cheese |
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Heat the oil in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes.
Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
Serve with optional toppings.
Per Serving (toppings not included): 146 Calories; 4g Fat (22.1% calories from fat); 1g Saturated Fat; 15g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 797mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
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