Broccoli Potato Soup Recipe

Broccoli Potato Soup Recipe
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In Valparaiso, Indiana, Barbara Baker relies on a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato.

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  • 4 Servings
  • Prep/Total Time: 10 min.

Ingredients

  • 2 cups fresh broccoli florets
  • 1 small onion, thinly sliced
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 cup milk
  • 1/2 cup water
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1/3 cup shredded cheddar cheese

Directions

  • In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 174 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 709 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein.

Broccoli Potato Soup published in Quick Cooking November/December 1998, p11

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Broccoli Potato Soup Recipe

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