Baked Potato-and-Broccoli Soup

I'm always looking for one-pot recipes and soup seems to always be an excellent solution. However, it's strangely hard to find soup recipes that also include a veggie. I jumped for joy when I found this one and the taste did not disappoint. 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. I promise, it will be ok.

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.