1 medium uncooked Yukon gold potatoes, peeled and diced
2 cups uncooked broccoli, florets
1 medium uncooked shallot, minced
2 cups fat free chicken broth
1/4 tsp dried thyme
1/2 pounds cooked shrimp, peeled (medium size)
1/2 cup fat free sour cream
1/2 cup fat free skim milk
1/4 tsp table salt
1/4 tsp black pepper
- In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
- Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
- Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.)
Prep Time: 10 Minutes
Cook Time: 18 Minutes
Serves 4 - Yields about 1 cup per serving.