I still have to do a major grocery shopping, not just for a special night like last night! In my pantry I found a small bag of potatoes that needed to be eaten up. So I decided soup it is!
But before that, I made an omelet with my new omelet pan from my Christmas loot – I have a matching spatula too!
16 ounces diced potatoes (about 4 medium)
1 1/4 cup water
1 cup broccoli slaw
4 ounces chopped broccolini
1 tablespoon flour
1 tablespoon butter
1 tablespoon Italian seasoning
1 cup skim milk
2 ounces shredded fontina cheese (one of my new favs!)
2 cans chicken broth
salt and pepper to taste
- In saucepan, combine potatoes, water, chicken broth, broccoli slaw, Italian seasoning, broccolini.
- Cover and simmer until veggies are tender (took me about 30 minutes on low-medium heat)
- In a separate sauce pan, melt butter. Add flour and mix until combined and let cook about 1 minute. Slowly add the milk to make a roux. Once thickened, remove from heat and add cheese and stir until it melts.
- Using a stick blender, blend the broccoli/potato soup mixture. Turn off heat and add the cheese sauce to soup. Stir until well combined. Below is a picture of how it looked while simmering.
The verdict? So good! Although Tony thought that I was a little heavy handed with the cracked pepper! This made 8 one cup servings and each serving comes in at:
- 192 calories
- 5.5 fat
- 28 carbs
- 10.1 fiber (nice!)
- 13.5 protein
I made a mixed salad on the side for my lunch.
So we are off to the store, to return a couple gifts (I accidentally bought Tony wired outdoor speakers when he wanted wireless!) and to grocery shop. I am getting my ingredients for my ricotta cheese – think stuffed shells may be on the menu tonight!
See you then. . .