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Cooking at Home - Broccoli Potato Soup

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PICT RECIPE Broccoli Potato Soup - USDA

Makes: 4 servings

A tasty and made-from-scratch soup that comes together quickly with the help of instant mashed potatoes and powdered milk.

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)

Directions

  1. Combine broccoli, onion, and broth in large sauce pan.
  2. Bring to a boil.
  3. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
  4. Add milk to soup. Slowly stir in potatoes.
  5. Cook, stirring constantly, until bubbly and thickened.
  6. Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
  7. Ladle into serving bowls.
  8. Sprinkle about 1 tablespoon cheese over each serving.

Source: Don’t Play With Your Food: Fall and Winter Cookbook, Arizona Nutrition Network

Nutrition Information

Serving Size: 1/4 of recipe 

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