BROCCOLI POTATO RECIPES RECIPES

Name: Broccoli & Potato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings.
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

BROCCOLI & POTATO SOUP RECIPE: HOW TO MAKE IT

Broccoli & Potato Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 262 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 636mg sodium, CarbohydrateContent 44g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 starch

BROCCOLI & POTATO SOUP RECIPE: HOW TO MAKE IT

Broccoli & Potato Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 servings.

Number Of Ingredients 12

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

Steps:

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.

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