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For a very comforting soup with a nice, creamy texture, try this one with nutritious broccoli and chunks of potato. The red pepper flakes add a hint of spice, and the fresh herbs make this a truly delicious soup.—Crystal Kelso, Sandy, Oregon
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 158 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 563 mg sodium, 20 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Broccoli Potato Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p22
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Reviewed on May. 04, 2011 by rothgirl
It was not good. I put much less garlic than it called for, and it was still garlicy...and I love garlic! The "soup" part was also very thin.
Reviewed on Apr. 26, 2011 by triplel
Reading other comments. Garlic is very good for you. We didn't add the cheese until just before we are it. The aroma was good as far as we thought. Made me hungry.
We made this and added chopped ham. Was delicious. Took it to friends, never even tasted it before, they liked it also.
Reviewed on Apr. 18, 2011 by bziol
Why would I want to make a broccoli soup using canned soup? You could easily make a tasty homemade broccoli potato soup using chicken broth on the stovetop in very little time.
Reviewed on Jan. 12, 2011 by jhuelson
My husband put this in the crockpot yesterday, and it was horrible. The recipe calls for 7 cloves of garlic. He put them all in. My eyes were watering when I walked into the kitchen. May be good if you use 1 clove of garlic.
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