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Broccoli and Potato Soup

 Broccoli and Potato Soup
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
8 ServingsPrep: 25 min. Cook: 4-1/2 hours

Ingredients

  • 1 pound small red potatoes, cubed
  • 1 large onion, chopped
  • 1 large carrot, coarsely chopped
  • 7 garlic cloves, minced
  • 3 cups water
  • 1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted
  • 1 teaspoon each minced fresh thyme, basil and parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2 cups frozen chopped broccoli, thawed and drained
  • 1 cup (4 ounces) shredded Havarti cheese

Directions

  • Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow
  • cooker. Add the water, soup and seasonings. Cover and cook on low
  • for 4-5 hours or until heated through.
  • Stir in broccoli and cheese. Cover and cook for 30 minutes or until
  • broccoli is tender. Yield: 8 cups (2 quarts).
Nutritional Facts: 1 cup equals 158 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 563 mg sodium,

2 of 2

Broccoli and Potato Soup (continued)

Nutritional Facts: 20 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.