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In this recipe video, April makes a "Skinny" version of Broccoli Cheese Soup. It is still rich and creamy just without all of the fat! This healthy soup is perfect for these cold winter days.
Skinny Broccoli Cheese Soup
Serves 4-5
Ingredients
1 large russet potato, scrubbed and dried
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 ounces 1/3 less fat cream cheese
4 slices bacon
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons flour
4 cups chicken broth/stock
1 can low fat evaporated milk
1/2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 (12 ounce) bag frozen chopped broccoli
1 1/2 cups shredded sharp cheddar cheese
Directions
Preheat the oven to 400 degrees
Coat the potato with 1 teaspoon of oil and wrap it tightly in aluminum foil. Place it directly on the oven wrack and bake for 1 hour. Allow it to cool slightly and peel the potato. Mash the peeled potato with the cream cheese as if you were making mashed potatoes. This step can be done ahead of time and refrigerated until you are ready to make the soup.
In a large pot, cook the bacon until it is crisp and then drain it on a paper towel.
Pour the bacon drippings out of the pot and then the remaining tablespoon of olive oil over medium heat. Add the onion and cook it for 6-7 minutes, or until softened.
Add the garlic and flour to onion, stirring for about a minutes. Slowly pour in the chicken broth and evaporated milk, stirring continuously to break up any chunks.
Next stir in the mashed potato mister, salt, pepper, and broccoli. Bring this to a low simmer for 8-10 minutes until it has thickened.
Turn the heat off and stir in the cheese until it has melted. Serve the soup with the reserved chopped bacon.
Негізгі бет Healthy Broccoli Cheese Soup Recipe
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