Spray 4-quart Dutch oven or large saucepan with nonstick cooking spray; heat over medium heat. Add onion and garlic and cook until tender. Add flour; stir over low heat 1 to 2 minutes.

Add chicken broth; bring to a boil. Add broccoli and potatoes; reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Remove 1 1/2 cups broccoli mixture with slotted spoon and reserve.

Process remaining broccoli mixture in batches in food processor or blender until smooth; return to Dutch oven. Stir in reserved broccoli mixture and milk. Cook over medium heat until heated through.

Remove from heat; stir in cheese until melted. Stir in salt and pepper. Sprinkle with ground nutmeg, if desired.

This recipe yields 8 (1 1/2-cup) servings.

Exchanges Per Serving: 1 Starch, 1/2 Meat, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 168; Calories from Fat 16%; Total Fat 3g; Saturated Fat 1g; Protein 10g; Carbohydrates 26g; Cholesterol 8mg; Sodium 413mg; Dietary Fiber 0g.