Broccoli Cheese Soup

Here’s a low point, high flavor soup everyone will enjoy.

• 3 bunches of fresh broccoli, trim florets and chop stems
• 1 cups of leeks, sliced
• 1 medium onion, chopped
• 1 tsp garlic, chopped
• 1/2 Tbsp butter
• 1/4 cup flour
• 32 oz chicken stock
• 1 cup quality white cheddar, pulverized in a food processor
• 4 oz light Velveeta
• 1 can fat free evaporated milk
• 1 pinch of nutmeg
• Kosher salt and pepper to taste

Trim the florets and set aside.  Combine the chopped broccoli stems, leeks, garlic and onions and sauté in the butter for 10 minutes.  Sprinkle in the flour and stir for 2 minutes with the vegetables.  Pour in half of chicken stock and remove from heat. When cooled enough, blend this mixture to make a puree.

Pour the puree into the stock pot with the rest of the chicken stock, cheeses, milk and seasonings.  Simmer on low.

Bring a cup of water to boil and add the florets.  Turn to low and cover for 5 minutes.  Drain and add to the pot.

Simmer for 10 minutes and serve with crunchy roasted Brussel sprout leaves. These are made by quartering 10 Brussel sprouts and peeling the outside layers away.  Spray with butter flavored cooking spray, salt and pepper and bake for 20 minutes at 350F on a cookie sheet.

3 WW Smart Points for 2 CUPS!