Recipe Alert - Broccoli and Cheese Soup, light style!

I just wanted to share something I made today with you.  This is sort of an amalgamation of several recipes, but I think it turned out well:

Broccoli and Cheese Soup, light style!

Organic Chicken Broth - Low Sodium, 3 Cup	15	3	0	3	420	3
Brocolli - Florets (Raw) - Cwd, 4 cup	100	16	0	12	100	8
Oil - Olive, 1 tsp	40	0	5	0	0	0
Onions - Raw, 1 cup, chopped	67	16	0	1	5	7
Celery - Raw, 2 stalk, medium (7-1/2" - 8" long)	11	2	0	1	64	1
Yukon Gold - Potato, 9.54 oz (1 potato)	198	47	0	5	0	2
Kraft Natural Shredded Cheese - 2% Milk Sharp Chedder, 1/2 cup	160	2	12	14	460	0
Milk - Nonfat (fat free or skim), 0.25 cup	21	3	0	2	32	0

Season with salt, ~ 1 tsp curry powder, and lots of pepper!

1) First I sautéed the onions and celery in olive oil.  

2) Then I added broccoli, cubed potato, and chicken broth (you can use veggie broth but I can never find low sodium veggie broth) and heated to a boil, then brought to a simmer and covered for 20 min.

3) Then I pureed it in the blender, adding 1/3 of the mixture first, then the second third, then the rest.

4) I returned it to the pan, which needed a little extra heat by that time.  Added skim milk and light sharp cheddar cheese and stirred.

5) This soup needs seasoning for sure, a little salt, some curry, and a lot of pepper worked best for me!

It yielded about 4 cups.  A 1 cup serving = 154 calories.  Great for cold winter lunches!