1 head of broccoli, chopped (about 4 cups)
1 small onion, chopped
4 cups chicken or vegetable broth, low sodium
1 cup evaporated milk, nonfat (not sweetened condensed)
1 cup mashed potatoes, instant prepared with water, salt and pepper to taste
¼ cup shredded cheese
Broccoli and Potato Soup
Servings: 4
Ingredients:
Directions:
- Combine broccoli, onion, and broth in large saucepan. 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. Stir in a little more milk or water if soup becomes too thick.
- Adjust the seasoning as needed.
- Serve in bowls with 1 Tablespoon cheese sprinkled on each serving.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Broccoli and Potato Soup
Servings: 4
Ingredients:
1 head of broccoli, chopped (about 4 cups)
1 small onion, chopped
4 cups chicken or vegetable broth, low sodium
1 cup evaporated milk, nonfat (not sweetened condensed)
1 cup mashed potatoes, instant prepared with water, salt and pepper to taste
¼ cup shredded cheese
Directions:
- Combine broccoli, onion, and broth in large saucepan. 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. Stir in a little more milk or water if soup becomes too thick.
- Adjust the seasoning as needed.
- Serve in bowls with 1 Tablespoon cheese sprinkled on each serving.
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 200 | |
| % Daily Value* | ||
| Total Fat 2g | 3% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 380mg | 17% | |
| Total Carbohydrate 17g | 6% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 12g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 14g | ||
| Vitamin D 1mcg | 6% | |
| Calcium 310mg | 25% | |
| Iron 1mg | 6% | |
| Potassium 1030mg | 20% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.