Cheesy Potato and Veggie Soup

8

Meal Items

olive oil

1 tsp

1

minced garlic

tsp, or to taste

0

uncooked onion(s)

¼ cup(s), chopped

0

uncooked celery

¼ cup(s), chopped

0

uncooked carrot(s)

¼ cup(s), chopped

0

reduced-sodium chicken broth

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

0

canned diced tomatoes

½ cup(s), with seasonings*

0

canned yellow corn

¼ cup(s), drained

0

plain baked potato(es)

1 medium, heated

5

cooked broccoli

½ cup(s)

0

fat-free hard or semi-soft cheese

¼ cup(s), *

1

fat free salsa

2 Tbsp

0

fat free sour cream

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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