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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.
This recipe is:
Quick
Nutritional 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.
Originally published as Broccoli Potato Soup in Quick Cooking November/December 1998, p11
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Reviewed on Mar. 06, 2013 by kpkaren
Very good for a quick meal to serve along with grilled sandwiches.
Reviewed on Jan. 10, 2012 by sd20
So easy and delicious! I do substitute chicken broth for the water.
Reviewed on Nov. 06, 2011 by punkysquirrel
This was a great lunch, served with warm rolls. I will be making this again--it was just delicious.
Reviewed on Sep. 25, 2010 by Kris Countryman
I ran the cooked broccoli,onion, milk, and water thru the blender before adding the potaot soup. This recipe was nice for just three of us.
Reviewed on Apr. 16, 2010 by KDmae87
Wow! Excellent soup! It was just enough for just my husband and I. Usually when I cook, I always make too much, but this recipe is perfect for just two people :)
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