Source: "Cooking Light, September 1996, p.90"
Servings: 7
Serving Size: 1 cup
Points per serving: 2

Cooking spray
1 cup  chopped onion
4 cups  chopped fresh broccoli (about 3/4 pound) -- divided
2 cups  diced peeled red potato (about 3/4 pound)
1/2 teaspoon  garlic powder
2 (10 1/2-ounce) cans  low-salt chicken broth
1 bay leaf
3/4 cup  (3 ounces) shredded reduced-fat sharp Cheddar cheese
1 (12-ounce) can  evaporated skim milk
Dash  pepper

Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add onion; sauté 5 minutes. Add 2 cups broccoli, potato, garlic powder, broth, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Discard bay leaf. Place half of broccoli mixture in container of a blender; cover and process until smooth. Spoon into a bowl. Repeat procedure with remaining broccoli mixture. Return broccoli purée to pan; add cheese, milk, pepper, and remaining 2 cups broccoli. Cook over medium heat 4 minutes, or until broccoli is just tender, stirring until cheese melts.