Appetizers / Soups / Salads

Baked Potato, broccoli and cheddar soup is for Soup.

Baked Potato, broccoli and cheddar soup takes 30 minutes to prepare.

Baked Potato, broccoli and cheddar soup takes 15 minutes to cook.

Baked Potato, broccoli and cheddar soup makes 3 servings.

The ingredients for Baked Potato, broccoli and cheddar soup are:

2 medium potatoes, baked
1 cup frozen broccoli
2 c skim milk
2 oz light velveeta
1 c 2% cheddar cheese, shredded
salt
pepper
chives/green onion (optional)

Here is how you make Baked Potato, broccoli and cheddar soup:

Poke holes in the potatoes and microwave for 5 min, turning half way, bake in a 350 degree oven for about 20-30 min, or until done (soft). Combine the potatoes, broccoli, milk and velveeta in a blender and blend until smooth. If you prefer a chunkier texture reserve half of a potato, cubed. Place the contents of the blender (and cubed potato) in a blender and bring to a simmer over low heat. Stir often so it doesn't burn. After the soup is heated through add 1/2 c. cheddar cheese, salt and pepper to taste stir to combine. Serve sprinkled with cheddar cheese and green onions. Makes 3 big servingsNumber of Servings: 3Recipe submitted by SparkPeople user LALALALOVER18.

The nutritional information for Baked Potato, broccoli and cheddar soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 279.0

• Total Fat: 8.5 g
• Cholesterol: 29.9 mg
• Sodium: 411.0 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 3.4 g
• Protein: 18.7 g

The dietary needs meet for Baked Potato, broccoli and cheddar soup is Vegetarian