15-minute Lighter Broccoli Cheese Soup – Hiland Dairy

Ingredients

• 16 ounces Hiland Cottage Cheese (small curd, low-fat or whole milk)
• 8 ounces Hiland shredded Colby and Monterey Jack Cheese, divided
• 1 tablespoon vegetable oil
• ½ cup diced carrots
• ½ cup diced celery
• ½ cup diced white onion
• 1 tablespoon fresh Italian parsley, finely chopped
• 32 ounces chicken stock
• 4 ounces instant potato flakes
• 16 ounces frozen broccoli florets
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• Place cottage cheese in the bowl of a food processor and blend to smooth, about 2 minutes.
• Meanwhile, in a medium (4-5 quart) soup pot, over medium flame, sauté carrots, celery, onions and parsley with oil for 5 minutes. Stir frequently to prevent scorching.
• Add the chicken stock, potato flakes, salt and peppers to the sautéed vegetables and stir to combine. Simmer for 2 minutes.
• Add frozen broccoli florets and simmer until heated through (be careful not to boil, boiling will cause the soup to break).