Lowfat Broccoli Cheese Soup - cooking recipe

Ingredients

2 c. frozen shredded hash browns
3/4 c. chopped onions
1 (14 oz.) can fat free chicken broth
1 (12 oz.) can evaporated skim milk
10 oz. frozen chopped broccoli, thawed
1/2 tsp. lemon pepper seasoning
2 oz. reduced fat Velveeta cheese
2 Tbsp. fat free Parmesan cheese

Preparation

Combine hash browns, onions, and chicken broth in a soup pot. Cook until hash browns are tender.
Puree in a blender or food processor.
Return to soup pot and add the evaporated milk, broccoli, lemon pepper seasoning, Velveeta, and Parmesan.
Stir continuously until cheese is melted.
Makes 6 servings.
Less than 1 gram of fat per serving.