Angs Creamy Potato Soup

This is a creamy, cheesy soup that I created several years ago. It makes for a hearty main dish and is also the perfect side to a roast or ham. Although I normally try to stay away from the canned cream soups, I think they fit well in this dish. Of course, it’s not the healthiest of recipes, but don’t we all need to splurge every now and then?

INGRIDIENT

1 (49.5 fluid ounce) can low fat, low sodium chicken broth

5 pounds russet potatoes, peeled and cut into cubes

4 carrots, peeled and diced

4 stalks celery, diced

1 small onion, diced

1 cup broccoli florets

1 (10 ounce) can fat-free cream of celery soup

1 (10 ounce) can fat-free cream of chicken soup

8 ounces Monterey Jack cheese, shredded

8 ounces pepperjack cheese, shredded

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1 (14.5 ounce) can fat-free reduced-sodium chicken broth, or to taste

DIRECTION

Step: 1

Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes.

Step: 2

Gently mash potatoes into the soup to thicken to your desired texture.

Step: 3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes.

Step: 4

Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.

NUTRITION FACT

Per Serving: 348 calories; protein 15.2g; carbohydrates 43.1g; fat 13.2g; cholesterol 39.1mg; sodium 682.6mg.

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