Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
  1                cup  chopped onion
  1 1/4         pounds  peeled cubed baking potato -- (3 cups)
  1 1/2           cups  1% low-fat milk
  13 3/4        ounces  no-salt-added chicken broth -- (1 can)
  1 1/2           cups  finely chopped fresh broccoli
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  6             ounces  reduced-fat sharp cheddar cheese -- (1-1/2 cups)

Preparation:

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saut‚ 5 minutes. Add potato, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Remove 1 cup potato mixture, and set aside. Place remaining potato mixture in container of an electric blender; cover and process until smooth. Return potato puree to pan; stir in broccoli, salt, and pepper. Partially cover, and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute. Remove from heat; add cheese, stirring until cheese melts.

Nutritional Information:

44 Calories (kcal); 1g Total Fat; (21% calories from fat); 5g Protein; 6g Carbohydrate; 2mg Cholesterol; 131mg Sodium