Back to Search

Broccoli Potato Soup

Recipe Image
Broccoli Potato Soup
Add To Favorites

Broccoli Potato Soup
En Español

Fivestar Rating
(128 votes)
Recipe Total Cost
  • Makes: 4 servings

A tasty and made-from-scratch soup that comes together quickly with the help of instant mashed potatoes and powdered milk.

Ingredients

  • 4 cups broccoli (chopped)
  • 1 onion (small, chopped)
  • 4 cups chicken or vegetable broth, low-sodium
  • 1 cup evaporated milk, non-fat
  • 1 cup mashed potatoes, instant (prepared in water. Could also use leftover mashed potatoes.)
  • salt and pepper (to taste, optional)
  • 1/4 cup cheddar cheese, shredded (or American)

Directions

1. Wash hands.
2. Combine broccoli, onion, and broth in large sauce pan.
3. Bring to a boil.
4. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
5. Add milk to soup. Slowly stir in potatoes.
6. Cook, stirring constantly, until bubbly and thickened.
7. Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
8. Ladle into serving bowls.
9. Sprinkle about 1 Tablespoon cheese over each serving.
 

Notes

Learn more about:
- Broccoli
- Onions

Source:

Arizona Nutrition Network, Don’t Play With Your Food: Fall and Winter Cookbook

Nutrition Information

Serving Size: 1/4 of recipe
Nutrients Amount
Total Calories 194
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 310 mg
Carbohydrates 26 g
Dietary Fiber 3 g
Total Sugars 10 g
Added Sugars included 0 g
Protein 15 g
Vitamin D 1 mcg
Calcium 307 mg
Iron 2 mg
Potassium 921 mg
N/A - data is not available
Nutrients Amount
Total Calories 194
Total Fat 5 g
Saturated Fat 2 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 10 mg
Carbohydrates 26 g
Dietary Fiber 3 g
Total Sugars 10 g
Added Sugars included 0 g
Protein 15 g
Minerals
Calcium 307 mg
Potassium 921 mg
Sodium 310 mg
Copper 249 mcg
Iron 2 mg
Magnesium 50 mg
Phosphorus 321 mg
Selenium 8 mcg
Zinc 2 mg
Vitamins
Vitamin A 123 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0.4 mcg
Vitamin C 82 mg
Vitamin D 1 mcg
Vitamin E 1 mg
Vitamin K 91 mcg
Folate 69 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.4 mg
Niacin 4 mg
Choline 48 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 1/2 cups
Dairy
3/4 cups

Comments

  • Plain text

    • No HTML tags allowed.
    • Lines and paragraphs break automatically.
    • Web page addresses and email addresses turn into links automatically.

    View our Comment Policy here.

    According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to a collection of information unless it displays a valid OMB control number. The valid OMB control number for this information collection is 0584-0624. The time required to complete this information will vary based upon one’s relationship to the resource being submitted. It is estimated to take 11 minutes to complete the entire survey. This includes time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Expiration date: 5/31/2021

To leave a recipe rating, please use the star rankings at the top of the page.
I didn't have any evaporated milk so I took 1 3/4 of 1% milk and reduced to 1 cup by simmering it in a pan.
My classes loved this one!

I have the second bowl of this in my lap as I type this. Very good comfort food, everyone is eating it, will make again absolutely. Perfect for a chilly day. I did not have instant potatoes so made real, also didn't have evaporated milk so used extra milk in making the mashed potatoes. very comforting

I didn't have just broccoli, so I used a bag of California medley (mixed cauliflower, carrots, and broccoli). It was delicious!!

Yummy

Everyone really liked it, I added two diced potatoes to make it more man friendly. Worked out great.