6medium red potatoes (2 lb), unpeeled, cut into 1/2-inch cubes
1carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1/2teaspoon salt
1/2teaspoon pepper
1bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
1/3cup Gold Medal® all-purpose flour
1cup fat-free (skim) milk
8oz brick 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2cup fat-free sour cream
4medium green onions, chopped (1/4 cup)

1.In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
2.Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
3.In small bowl with wire whisk, stir flour into milk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
4.To serve, ladle soup into bowls.

 

Nutritional Information
1 Serving: Calories 240 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg;Sodium 710mg; Total Carbohydrate 32g (Dietary Fiber 4g, Sugars 5g); Protein 13g Percent Daily Value*: Vitamin A15%; Vitamin C 25%; Calcium 30%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.