LIGHT POTATO, BROCCOLI, AND SHRIMP SOUP

Light Potato, Broccoli, and Shrimp Soup image

Provided by Melanie B.

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

2 medium potatoes, diced and peeled
1 tablespoon fresh thyme, stems removed
3 cups broccoli, stems removed, cut into florets
1 medium shallot, finely minced
2 1/4 cups fat free chicken broth
1/2 cup fat free sour cream
1 1/4 cups fat-free half-and-half
4 ounces fat free cream cheese
1/4 cup parsley, fresh chopped
3/4 lb shrimp, uncooked, about 20-30 count
salt
pepper
cooking spray

Steps:

Bring a medium sized pot to medium-high heat and coat with non-stick cooking spray. Add minced shallot and cook for 1 minute. Add potato and broccoli cooking for about 2-3 minutes to caramelize.
Add chicken broth and thyme to the pot. Season with some salt and pepper. Bring to a boil. Cover pot, reduce heat to medium and cook for about 15 minutes or until potatoes and broccoli are tender. Remove from heat and use a hand-held immersion blender to puree soup base.
Place the pot back on medium low heat and add cream cheese, sour cream, and half & half. Stir regularly until ingredients are well incorporated and soup is creamy.
Add shrimp and cook for another 3-4 minutes, or until shrimp are cooked through. Be very careful not to over cook -- they are done when they turn pink. If you over cook, they will be rubbery.
Check for seasoning, add salt and pepper to your taste if needed.
Remove from heat and serve with some fresh parsley as garnish.

Nutrition Facts : Calories 185.5, Fat 2.1, SaturatedFat 0.8, Cholesterol 78.2, Sodium 911.1, Carbohydrate 25.8, Fiber 2.9, Sugar 6.6, Protein 16.3