It's finally fall.. (for now)

So i love soup. I don't love making it. It seems to much of a tedious task, constant stirring and standing in one spot for quite a bit of time. WELL, let me tell you. While browsing around a cook's blog, i found this recipe for broccoli cheddar soup and let me tell you.. it is SO yummy! Easy and not alot of stirring. :-)

The photo is credit of "Sugar and Spice" blog and so is the recipe. I baked some homemade biscuits with it and VO-LA! Dinner is served. Enjoy!

The recipe:
Baked Potato-and-Broccoli Soup
(Source: Cooking Light)
1/4 cup all-purpose flour
2 (14.5-oz) cans low-sodium fat-free chicken broth, divided
3 cups cubed, peeled potato (1.25 lbs) - I used 2 medium sized baking potatoes
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cup reduced-fat 2% milk (I used 1% because that’s what we keep in the house)
1 (8-oz) block 2% reduced-fat sharp cheddar cheese, shredded**
Preparation:
Whisk flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven or heavy bottomed pot. Bring to a boil; cover, reduce heat, and simmer for 8 minutes or until the potatoes are tender. Gradually stir in flour mixture. Cooking, stirring often, 5 minutes.
Stir in milk and 8 oz. shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.
Serve with additional shredded cheese, bacon bits and chopped scallions.
**Note: Freshly shredded cheese is recommended (versus pre-shredded) for additional creaminess and even melting.

Happy Eating!