Ingredients
4 cups broth (chicken or vegetable broth, low-sodium)
1 cup potatoes (mashed, leftover or 1/2 cup mashed potatoes, instant & prepare with water to make 1 cup potatoes)
1 small onion (chopped)
1/4 cup cheddar cheese (shredded)
4 cups broccoli (chopped)
1 cup evaporated milk (non-fat)
Steps
- 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 mashed 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.
U.S. Department of Agriculture. Nutrition.gov Website. ‘Leftovers’ Broccoli Potato Soup. Recipe source: Source USDA, MyPlate. Available at nutrition.gov/recipes. Access date: 09-05-2024.