Broccoli Potato Soup
Advertisement
Ingredients
- 4 cups broccoli, chopped
- 1 small onion, chopped
- 4 cups chicken or vegetable broth, low-sodium
- 1 cup non-fat evaporated milk
- 1/2 cup instant mashed potatoes, prepare with water for 1 cup potatoes (or 1 cup leftover mashed potatoes.)
- salt and pepper (to taste, optional)
- 1/4 cup cheddar cheese, shredded
Instructions
- Wash hands with soap and water.
- Combine broccoli, onion, and broth in large sauce pan.
- Bring to a boil.
- Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
- Add milk to soup. Slowly stir in potatoes.
- Cook, stirring constantly, until bubbly and thickened.
- Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
- Ladle into serving bowls.
- Sprinkle about 1 tablespoon cheese over each serving.
Nutrition
| Calories | 178 |
|---|---|
| Protein | 15 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 225 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Don’t Play With Your Food: Fall and Winter Cookbook Arizona Nutrition Network