Broccoli Potato and Cheese Soup

2 t each olive oil and margarine

1 c chopped onion

1 small garlic clove

1 quart water

4 cups chopped broccoli florets and spears

¾ lb pared all purpose potatoes, cut into chunks.

3 packets instant chicken broth and seasoning mix

2 oz Gorgonzola or blue cheese crumbled

1/8 t white pepper

In 3-quart saucepan combine oil and margarine and heat until margarine is melted; add onions and garlic and saute until onions are translucent 1 to 2 minutes. Add water, broccoli, potatoes and broth mix; stir to combine and bring mixture to a full boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes. Remove from heat and let cool slightly.

Pour 2 cups broccoli mixture into blender container and process until smooth. Transfer to 2 quart bowl and repeat procedure with remaining broccoli mixture; return to saucepan. Stir cheese and pepper into soup and cook, stirring occasionally, over low heat, until soup is heated and cheese is melted, 4 to 5 min.

Makes about 4 servings of about 1¼ cups each

Per serving 199 calories, 9 g protein, 9 g fat, 24 g carbohydrate; 135 mg calcium; 992 mg sodium, 11 mg cholesterol, 3 g dietary fiber