soups

Ingredients

	1 medium Yukon Gold potato(es), peeled and diced
	2 cup(s) broccoli, florets
	1 medium shallot(s), minced
	2 cup(s) fat-free chicken broth
	1/4 tsp dried thyme
	1/2 pound(s) cooked shrimp, peeled (medium size)
	1/2 cup(s) fat-free sour cream
	1/2 cup(s) fat-free skim milk
	1/4 tsp table salt
	1/4 tsp black pepper

Instructions

• In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
  
  
• Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving.