Instructions: Spray 4-quart Dutch oven or large saucepan with nonstick cooking spray; heat over medium heat. Add onion and garlic and cook until tender. Add flour; stir over low heat 1 to 2 minutes.

Add chicken broth; bring to a boil. Add broccoli and potatoes; reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Remove 1 1/2 cups broccoli mixture with slotted spoon and reserve.

Process remaining broccoli mixture in batches in food processor or blender until smooth; return to Dutch oven. Stir in reserved broccoli mixture and milk. Cook over medium heat until heated through.

Remove from heat; stir in cheese until melted. Stir in salt and pepper. Sprinkle with ground nutmeg, if desired.

This recipe yields 8 (1 1/2-cup) servings.

Comments: This creamy, low-fat soup uses potatoes as a thickener instead of heavy cream. Its so rich and thick, youll never miss the calories!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.