Baked Potato and Broccoli Soup/Farmers Market

Happy Saturday! Hope you had a good day! It was a little rainy today, but Josh and I headed into Charleston for the farmers market anyways. The market runs from April to December and has wonderful produce, jewelery, paintings, baked goods, and lunch items. Here is a picture I took as we drove over the bridge into Charleston:

At the farmers market, I picked up potatoes, squash, and an onion...

After the market, we ran to whole foods. I picked up some Chobani yogurts, a little lunch (salads), and some sunflower seed butter (thank you again Sammie)...
After the whole food trips, I ran to Publix to do my regular food shopping. Thank you for all your comments on my posting yesterday, I will start posting up my weekly food lists! After, I came home and made some Tina Bars, watched Penn State kick butt, and then started up on a dinner Chandra had posted on her blog, Baked Potato and Broccoli soup. I only altered the recipe slightly, using 1% milk and I did not top it with bacon and more cheese. Instead, I served it with a fresh roll I purchased at the food store. Here is the recipe and some photos:

Baked Potato and Broccoli Soup

Ingredients:

1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded

Directions:

Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender.

Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.





Very yummy!