This recipe is one from Weight Watchers - Simply the Best Cookbook.
Cream of Broccoli-Cheese Soup
1 onion, chopped
4 cups chopped broccoli
3 small potatoes, peeled and cubed
4 cups skim milk
3 packets low-sodium instant chicken broth and seasoning mix
1 carrot, shredded
3/4 cup shredded reduced fat sharp cheddar cheese
1/4 tsp dried sage
1/4 tsp freshly ground black pepper
Spray a large sauce pan with nonstick cooking spray; heat. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Add the broccoli, potatoes and 2 cups of water; bring to a boil. Reduce the heat and simmer, covered until the vegetables are tender, about 20 minutes.
With a slotted spoon, transfer the vegetables to a blender. Puree, then return them to the liquid. Add the milk, broth mix and carrot. Bring to a boil. Reduce the heat and simmer, stirring as needed until the carrot is softened, about 5 minutes.
Remove the pan from the heat; cool about 1 minute. Add the cheese, sage and pepper; stir until the cheese is melted.
Review: TASTY! we really enjoyed this soup. The only thing I might change next time is either cook and puree the carrots with the rest of the veggies... or throw some extra chunks of broccoli and potatoes in after pureeing, so there are more chunks. The only chunks being carrots was kinda weird... so I'd like either more or less. The soup itself was delicious and had great flavour, and my suggestions are just totally personal preference.
I didn't get a chance to make my own buns that day, so ended up scoring some clearance ones at the store to accompany our soup.