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Broccoli & Potato Soup

 Broccoli & Potato Soup
If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. —Mary Price, Youngstown, Ohio
3 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 cups cubed peeled potatoes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth
  • 1 cup water
  • Dash pepper
  • 1/8 teaspoon salt
  • 3 cups frozen broccoli florets
  • 3 tablespoons all-purpose flour
  • 1/3 cup fat-free milk
  • 1/2 cup shredded reduced-fat sharp cheddar cheese
  • Minced fresh parsley

Directions

  • In a large saucepan, combine the first seven ingredients; bring to a
  • boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes
  • are tender. Stir in broccoli; return to a boil.
  • In a small bowl, whisk flour and milk until smooth; stir into soup.
  • Cook and stir 2 minutes or until thickened. Remove from heat; cool
  • slightly.
  • Process in batches in a blender until smooth. Return to pan; heat
  • through. Sprinkle servings with cheese and parsley. Yield: 3
  • servings.

2 of 2

Broccoli & Potato Soup (continued)

Nutritional Facts: 2 cups equals 262 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 636 mg sodium, 44 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.