Broccoli & Potato Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 servings.
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
Ingredients
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3 cups cubed peeled potatoes
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1 medium onion, chopped
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2 garlic cloves, minced
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2 cups reduced-sodium chicken broth
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1 cup water
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Dash pepper
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1/8 teaspoon salt
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3 cups frozen broccoli florets
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3 tablespoons all-purpose flour
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1/3 cup fat-free milk
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1/2 cup shredded reduced-fat sharp cheddar cheese
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Minced fresh parsley
Directions
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1.
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.
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2.
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.
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3.
Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.
Nutrition Facts
2 cups: 262 calories, 4g fat (3g saturated fat), 14mg cholesterol, 636mg sodium, 44g carbohydrate (9g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.
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