- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cups small broccoli florets, chopped
- 1 potato, peeled and chopped
- 3 cups 25%-less-sodium chicken broth
- 1 cup water
- 1/4 teaspoon black pepper
- 1 (270 g) tub Philadelphia Italian Three Cheese Cooking Creme
- Heat oil in large saucepan on medium heat. Add onions; cook 5 minutes or until tender, stirring frequently.
- Add broccoli, potatoes, broth, water and pepper; stir. Bring to boil; simmer on medium-low heat 15 minutes or until vegetables are tender.
- Add soup to blender in batches; blend until smooth. Return to pan. Whisk in Cooking Creme; cook and stir 2 to 3 minutes or until heated through.