Baked Potato and Broccoli Soup

(I know this a lot of cheese in it but the calorie count for a hearty 1 cup serving is 223 calories with 8 grams of fat. )

Baked Potato-and-Broccoli Soup
Serves 7

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 (8oz) block 2% reduced-fat sharp Cheddar cheese, shredded

7 tsp shredded 2% reduced-fat sharp Cheddar cheese

7 tsp fully cooked bacon pieces (about 4 strips)

7 tsp chopped green onions

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. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Pimiento Cheese

Obviously not for every day consumption but great for parties.

1 1/2 cups (packed) finely grated extra-sharp yellow cheddar cheese (about 6 ounces)
1 1/2 cups (packed) finely grated extra-sharp white cheddar cheese (about 6 ounces)
1 cup mayonnaise
1/4 cup diced drained pimiento peppers from jar, roasted red peppers, or piquillo peppers (about 2 1/2 ounces)
1/4 teaspoon cayenne pepper
Celery sticks
Ritz crackers

Mix first 5 ingredients in medium bowl. Mash with fork to blend well. Season with salt and pepper. Cover; chill until cold, at least 2 hours and up to 3 days. Serve pimiento cheese with celery sticks and Ritz crackers, or, if desired, spread between 2 slices of white bread and cut diagonally to make 4 sandwich triangles.