Chunky Chicken-Potato Soup

Ingredients:

• 2 medium all-purpose potatoes (about 1 pound)
• 1 medium onion
• 4 Tbsp. butter
• 1/4 c. flour
• 4 1/2 c. chicken broth
• 1/4 tsp. pepper
• 1 1/2 c. cubed cooked chicken (about 1/2 pound)
• 1 c. broccoli florets
• 1 1/2 c. milk
• 1 can (16 oz.) corn, drained

How to Prepare:
Peel the potatoes and cut them into 1/2-inch cubes. Coarsely chop the onion.

In a large saucepan, melt the butter over medium heat until hot but not smoking. Add the onion and cook, stirring, until wilted, 1 to 2 minutes.

Stir in the flour and cook, stirring constantly, until the flour and butter are completely blended, about 1 minute.

Slowly pour in the chicken broth, stirring constantly. When the mixture returns to a boil, add the potatoes and pepper, reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

Meanwhile, cut the chicken into 1 inch cubes. Cut the broccoli into florets.

Increase the heat to medium and when the soup returns to a boil, stir in the chicken, milk, corn and broccoli. Cook until the broccoli is crisp-tender and the chicken is heated through, 2 to 3 minutes longer.

Calories: 471
Protein: 28 gm.
Fat: 22 gm.
Carbohydrates: 44 gm.
Cholesterol: 94 mg.
Sodium: 1354 mg.