Appetizers / Soups / Salads

Bobby's Potato/Broccoli soup takes 30 minutes to prepare.

Bobby's Potato/Broccoli soup takes 60 minutes to cook.

Bobby's Potato/Broccoli soup makes 10 servings.

The ingredients for Bobby's Potato/Broccoli soup are:

6 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 cup, chopped Carrots, raw
2 stalk, large Celery, raw
1.5 cup, chopped Onions, raw
2 tbsp Olive Oil
2 cup frozen broccoli florets
2 clove Garlic
2 tsp Salt
1 tsp Fresh Ground Black Pepper
1 tsp Thyme, ground
6 cup Campbell's organic, lower sodium veggie broth
4 serving Not Chick'n Bouillon 1/2 Cube
4 pat (1" sq, 1/3" high) Butter, unsalted
0.25 cup Flour - all purpose flour
.5 cup Yogurt Plain Greek Yogurt, non-fat
.5 cup Finely Shredded Sharp Cheddar Cheese
0.25 cup green onion (spring onion)

Here is how you make Bobby's Potato/Broccoli soup:

Add olive oil, garlic, and onion to pot and saute. Add broth, 2 not chick'n boullion, seasonings, and veggies (except potatoes and broccoli). Saute 10 min. Add potatoes. Cook 10 min. Steam frozen broccoli florets. Drain off water and reserve. Chop and add to soup. Continue saute until potatoes are just soft. Melt butter in pan, add flour to make a roux. Take off heat, add broccoli water and stir, add Greek yogurt and blend in. When soup is ready, add roux mix and incorporate. Garnish with chopped spring onion and cheddar cheese.Serving Size:?10-cup sevings

The nutritional information for Bobby's Potato/Broccoli soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 192.5

• Total Fat: 6.9 g
• Cholesterol: 9.4 mg
• Sodium: 1,200.1 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 4.2 g
• Protein: 5.4 g