Broccoli Potato Soup
A tasty and made-from-scratch soup that comes together quickly with the help of instant mashed potatoes and powdered milk.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
195
Calories
15g
Protein
26g
Carbs
4g
Fat
3g
Fiber
11g
Sugar
232mg
Sodium
Saturated Fat 2 g · Cholesterol 10 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
broccoli
4 cups · chopped
onion
1 small · chopped
low-sodium chicken broth
4 cups · can also use vegetable broth
non-fat evaporated milk
1 cup
instant mashed potatoes, prepare with water for 1 cup potatoes
1/2 cup · or 1 cup leftover mashed potatoes.
salt and pepper
to taste, optional
cheddar cheese, shredded
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Combine broccoli, onion, and broth in large saucepan.
- 3
Bring to a boil.
- 4
Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
- 5
Add milk to saucepan. Slowly stir in potatoes.
- 6
Cook, stirring constantly, until bubbly and thickened.
- 7
Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
- 8
Ladle into serving bowls.
- 9
Sprinkle about 1 tablespoon cheese over each serving.
Source: USDA MyPlate Kitchen · Don’t Play With Your Food: Fall and Winter Cookbook Arizona Nutrition Network
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