8

Cheesy Potato and Veggie Soup

Meal Items

Oil, olive

1 tsp

1

Minced garlic

tsp, or to taste

0

Onion(s), uncooked

¼ cup(s), chopped

0

Celery, raw

¼ cup(s), chopped

0

Carrots, uncooked

¼ cup(s), chopped

0

Chicken, broth, reduced sodium

1 cup(s), or reduced-sodium vegetable broth*

0

Canned diced tomatoes

½ cup(s), with seasonings*

0

Corn, yellow, canned (vacuum packed)

¼ cup(s), drained

0

Potato(es), baked, plain

1 medium, heated

5

Broccoli, cooked

½ cup(s)

0

Cheese, hard or semisoft, fat free

¼ cup(s), *

1

Salsa, fat free

2 Tbsp

0

Cream, sour, fat free

2 Tbsp, *

1
Notes
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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