Broccoli Cheese Soup

Good for lunch or a light supper meal, for ngemil. and frens nongkrong

1⁄2 tablespoon canola oil
1 medium onion, finely chopped
2 large potatoes, peeled and cubed
1⁄2 teaspoon garlic powder
2 14-ounce cans fat-free chicken
broth
1 bay leaf
4 cups chopped broccoli (about 1
pound)
1 cup shredded reduced-fat
processed cheddar cheese
1 12-ounce can evaporated fat-free
milk
1⁄4 teaspoon white pepper
salt and freshly ground pepper to taste and made a flavour

Heat oil in a large heavy pot. Add onion and cook over medium heat until translucent. Add potatoes, garlic powder, 3 cups chicken broth, and bay leaf. Bring to a boil. Reduce heat, cover pan, and simmer for 20 to 30 minutes or until potatoes are tender. Add broccoli and cook until tender. Discard bay leaf. Use an immersion blender to blend until smooth. Add cheese, milk, and
white pepper. Heat gently until cheese has melted, but do not boil. Add salt and freshly ground pepper to taste. Add extra chicken broth if a thinner consistency is desired.

Note: If desired, remove part of the broccoli before blending. Return broccoli pieces to pan before serving. When reheating any leftover soup, do not bring it to a boil or the soup will curdle. It is fine to eat but not very attractive.

NUTRITIONAL INFORMATION PER SERVING
Calories 225; Fat 5 gm.; Protein 15 gm.; Carbohydrate 30 gm.;
Cholesterol 10 mg.; Fiber 4.2 gm. (very high)