Ingredients
4 cups broccoli (chopped)
1 onion (small
chopped)
4 cups chicken or vegetable broth
low-sodium
1 cup evaporated milk
non-fat
1/2 cup mashed potatoes
instant (prepare with water to make 1 cup potatoes; could also use 1 cup leftover mashed potatoes.)
salt and pepper (to taste
optional)
1/4 cup cheddar cheese
shredded (or American)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 178 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 225 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Total Sugars | 10 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Vitamin D | 1 mcg |
| Calcium | 295 mg |
| Iron | 2 mg |
| Potassium | 806 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Broccoli Potato Soup. Recipe source: Don’t Play With Your Food: Fall and Winter Cookbook Arizona Nutrition Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.