Cheesy Potato and Veggie Soup
3
Points®
1 serving
Items
Olive oil
1 tsp
Jarred minced garlic
⅛ tsp, or to taste
Onion
¼ cup(s), chopped
Celery
¼ cup(s), chopped
Carrots
¼ cup(s), chopped
Reduced sodium chicken broth
1 cup(s), or reduced-sodium vegetable broth*
Canned diced tomatoes
½ cup(s), with seasonings*
Canned yellow corn
¼ cup(s), drained
Plain baked potato
1 medium, heated
Cooked broccoli
½ cup(s)
Fat-free hard or semi-soft cheese
¼ cup(s), *
Salsa
2 Tbsp
Fat free sour cream
2 Tbsp, *
How to Prepare
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring, until lightly browned. Add onion, celery and carrot; sauté until tender. Add chicken broth (or reduced-sodium vegetable broth), tomatoes and corn, season to taste and simmer until heated through. Meanwhile, make a slit in potato and fill with broccoli; sprinkle with cheese and microwave until cheese melts. Top potato with salsa and sour cream.
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