broccoli soup

1 cup chopped onions
1 clove garlic, minced
1/2 cup chopped celery
2 1/2 cups low-sodium, reduced fat chicken broth
3 cups broccoli florets
1 cup peeled cubed potatoes
1/2 cup low-fat sour cream
3/4 cup chredded reduced-fat sharp cheddar cheese (3 ounces)
1/2 teaspoon each ground thyme, black pepper, and "lite" Worcestershire sauce
1/4 teaspoon salt
4 - 5 dashes hot pepper sauce

Spray a large saucepan with non-stick spray. Add onions, garlic, and celery. Cook and stir over medium heat until celery begins to soften, about 5 minutes.
Add broth, broccoli, and all potatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 10 - 12 minutes, until broccoli and potatoes are tender.
Transfer soup to a blender or food processor, working in batches if necessray. Pluse on and off until soup is coarsely pureed. Return pureed soup to pot over low heat. Add sour cream, cheese, thyme, pepper, Worcestershire sauce, salt and hot pepper sauce. Stir until smooth. Serve immediately.
HINT: If reheating the soup, don't allow it to boil. The sour cream may cause the soup to curdle.

Number of Servings: 6

Recipe submitted by SparkPeople user COUNTCALORIE2.