Broccoli Cheddar Soup

Butter, unsalted, 1 tbsp
Onion, uncooked diced, 1 cup
Flour, white, .25 cup
College Inn Light & Fat Free Chicken Broth, 4 cup
Skim Milk, 4 cup
Bay Leaf - whole leaf, 2
Salt, 1 tsp (or to taste)
Pepper, white, 1 tsp (or to taste)
Nutmeg, ground (1 small pinch or 1/8 tsp) - optional
Bird's Eye Broccoli Florets, 4 cup - thawed
carrot, 1 raw (7-8" long), 1 - peeled and shredded

Garnish with 2 tbsp 2% cheddar and serve with a crusty bread if desired but don't forget to add in the extra calories/points!

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 - 10 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. If you prefer a chunkier soup course chop the veggies instead of pureeing them, or puree half and then course chop the other.

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Serve hot!

*adapted from the food network cutting down on butter and changing to skim milk, ff broth and 2% cheddar to save calories/points. I also reduced the nutmeg as the original called for too much and was overpowering.

Serving Size: makes 8 one cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KATIJAVH.