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“I’ve been making this dish since a friend gave me the recipe years ago,” Janis Corkery relates from Independence, Iowa. “No one can believe how fast and easy it is to prepare. It often comes to the rescue when our children and grandchildren unexpectedly stop in for lunch.”
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 127 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 572 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Broccoli Cheese Soup in Simple & Delicious January/February 2007, p26
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Reviewed on Oct. 18, 2011 by bereitbach
The first time I made this soup, I followed the recipe exactly. It was good, but the potatoes didn't seem completely cooked. Now I cook the potatoes in the oven first until they turn a light brown. I also cut up and cook approximately two heads of fresh broccoli to use instead of the frozen. Then, I put everything in a 3-quart crock pot and let it simmer for a few hours. Dinner is set to go and I don't have to think about it. It tastes great too-even my two-year-old son who hates broccoli loves this soup.
Reviewed on Nov. 13, 2008 by KookieQueen
Amazing recipe!
Reviewed on Oct. 10, 2008 by fuzzywog
This is my absolute favorite reciepe for this soup!
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