Broccoli Soup

1 large potato, peeled and cut into chunks

6 cups water

5 tsp chicken bouillon granules

4 cups frozen chopped broccoli, thawed

1 cup fat free half-and-half

¼ tsp ground nutmeg

½ tsp salt

½ tsp pepper

Shredded reduced fat cheddar cheese (optional)

In a medium saucepan, cook potato in water and bouillon until soft, about 20-30 minutes. Add broccoli and cook for another 5 minutes.

Pour soup mixture into a blender and puree. Return back to the sauce pan and stir in milk, nutmeg, salt, and pepper and heat until heated through. Serve as is, or sprinkle with cheddar cheese before serving.

6 servings, each serving has 93 calories, 1 g fat, 19 g carbohydrate, 4 g protein, 3g fiber