Broccoli Potato Soup
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 instant mashed potatoes (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)
Instructions
- Wash hands.
- 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.
Notes
Nutrition Information: Serving: 1/4 of recipe| Calories: 194kcal | Carbohydrates: 26g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 10mg | Sodium: 310mg | Vitamin D: 1mcg | Potassium: 921mg | Fiber: 3g | Sugar: 10g | Calcium: 307 mg | Iron: 2 mg
Source: MyPlate.gov