3 Tbsp non-fat instant dry powdered milk
1/4 tsp salt, or to taste
2 oz chopped onions (1/3 cup)
8 oz peeled, chopped potatoes
2 1/2 cups fat-free, reduced-sodium chicken broth
12 oz fresh broccoli, chopped (3 cups)
Set aside 1 cup of broccoli florets.
Combine remaining broccoli with salt, onions, potatoes, and chicken broth in a soup pan.
Cover and simmer until potatoes are very soft.
While soup simmers, cook the broccoli florets in a separate pan (or in the microwave).
When the potatoes are tender, pour the soup into a blender and add the powdered milk.
Blend until smooth.
Pour back into the pan and add the broccoli florets.
POINTS Value: 1
Servings: 4
Serving size is 1 cup.
For an extra point, add one ounce of light velveeta or one Kraft 2% sharp cheddar single to an individual serving of soup. (The sharp cheddar is better.)
The Johnson Family Cookbook