Broccoli Potato Soup with Fontina Cheese

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

1. In saucepan, combine potatoes, water, chicken broth, broccoli slaw, Italian seasoning, broccolini.
2. Cover and simmer until veggies are tender (took me about 30 minutes on low-medium heat)
3. 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.
4. 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. . .