Creamy Broccoli Potato Soup

6 Cups Fat Free Chicken Broth
1/2 teaspoon Pepper
2 Cloves Garlic, minced
2 Pounds Frozen Broccoli Cuts, thawed
3 Large Potatoes (approx. 26 oz.), chopped
1 Large Onion, chopped
1 3/4 Cups Skim Milk
1 Cup Fat Free Shredded Mozzarella Cheese

Mix broth, pepper, garlic, broccoli, potatoes and onion together in a large saucepot. Heat to a boil. Cover and cook over low heat for 20 minutes or until vegetables are tender. Remove from heat. Using a stick blender or regular blender, blend mixture until smooth. Stir in milk and cheese. Heat through until cheese has mostly melted.

Serves: 16 (1 Cup Each)
Per Serving: 82 Calories; trace Fat (3.1% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 307mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. WWP: 1 (www.AimeesAdventures.com)