This is a revision to a previous post (December 5th, 2006). The original recipe comes from Cooking Light.

1 cup minced onion
2 cloves minced garlic (1 tsp)
3 cups chicken broth
1 package frozen broccoli
2 1/2 cups 2% milk
1/3 cup flour
10 oz Velveeta processed cheese
1/4 tsp pepper

In a large, heavy-duty saucepan coated in cooking spray, saute onion and garlic for 3 minutes over medium-high heat. Once mixture begins to brown, add chicken broth and broccoli. Stir well and bring to a boil. Reduce heat to medium and simmer for 10 minutes.

Whisk together milk and flour. Slowly pour into pan and stir well. Cook 5 minutes or until soup begins to thicken, stirring constantly (don’t bring to a boil). Add pepper and remove from heat. Add Velveeta cheese and stir until cheese is melted.

Serve with thick, crusty bread. Top with shredded cheese, crumbled bacon, green onions, and sour cream as desired.

From Cooking Light:

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 oz) reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp salt
1/2 tsp pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
1/2 cup pre-cooked cubed ham

Preheat oven to 400F

Pierce potatoes with fork and bake at 400F for 1 hour or until tender. Cool and peel potatoes; coarsely mash and discard skins. Saute pre-cooked ham until warmed and crispy. Set both aside.

Lightly spoon flour into a dry measuring cup and level with knife. Place flour in a large Dutch oven, gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup shredded cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and ham.

Makes 8 servings.

2 cloves minced garlic
3 cups chicken broth
1 package frozen broccoli
2 1/2 cups milk
1/3 cup flour
12 oz Velveeta processed cheese
1/2 tsp pepper
freshly shredded cheddar cheese
6 slices bacon, optional

If using, fry bacon until crisp. Wrap in paper towel and set aside (keep warm).

In a large, heavy-duty saucepan coated in cooking spray, saute garlic for 1-2 minutes over medium-high heat. Once garlic begins to brown, add chicken broth and broccoli. Stir well and bring to a boil. Reduce heat to medium and simmer for 10 minutes.

Whisk together milk and flour. Slowly pour into pan and stir well. Cook 5 minutes or until soup begins to thicken, stirring constantly (don’t bring to a boil). Add pepper and remove from heat. Add Velveeta cheese and stir until cheese is melted.

Ladle into bowls and top with shredded cheese. Crumble bacon and top soup. Serve with thick, crusty bread. Top with green onion and sour cream if desired.

1/2 cup water
1 1/2 cups low-sodium chicken broth
1 tbsp dry sherry (optional)
1 tbsp low-sodium soy sauce
1/2 tsp sugar
1/8 tsp ground ginger
2 eggs, lightly beaten
fresh ground black pepper

Combine water, chicken broth, sherry (if using), sugar and ginger in a medium saucepan and bring to a boil. Boil for 3 to 5 minutes, stirring occasionally. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low and cook an addition 1 minute, stirring constantly. Ladle into individual soup bowls and top with fresh ground black pepper.

Yield: 2 servings

Veggie variety:
Add an additional 1/2 cup low-sodium chicken broth
1 to 2 cups sliced mushrooms, carrots, onions and/or fresh spinach leaves
1/2 tsp red pepper flakes (optional)