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Ingredientes
- Â Â Vegetable cooking spray
- 1 c. minced onion
- 1Â 1/4 lb peeled cubed baking potato (3 c.)
- 1Â 1/2 c. 1% low-fat lowfat milk
- 13Â 3/4 ounce no-salt-added chicken broth (1 can)
- 1Â 1/2 c. finely minced fresh broccoli
- 1/4 tsp salt
- 1/8 tsp pepper
- 6 ounce reduced-fat sharp Cheddar cheese (1-1/2 c.)
Direcciones
- Coat a large saucepan with cooking spray; place over medium heat till warm. Add in onion; saute/fry 5 min. Add in potato, lowfat milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 min. Remove 1 c. potato mix, and set aside.
- Place remaining potato mix in container of an electric blender; cover and process till smooth.
- Return potato puree to pan; stir in broccoli, salt, and pepper. Partially cover, and cook over medium heat 8 min, stirring frequently. Add in reserved potato mix; cook 1 minute. Remove from heat; add in cheese, stirring till cheese melts.
- Yield: 6 c. (serving size: 1 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 90 | 42% |
| Total Fat 10.23g | 13% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 412mg | 17% |
| Potassium 549mg | 16% |
| Total Carbs 19.25g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.13g | 3% |
| Protein 11.86g | 19% |
