Soup

Broccoli, cheese, potato soup is for Soup.

Broccoli, cheese, potato soup takes 45 minutes to prepare.

Broccoli, cheese, potato soup takes 45 minutes to cook.

Broccoli, cheese, potato soup makes 8 servings.

The ingredients for Broccoli, cheese, potato soup are:

1.5 lbs potatoes, cut into bite sized pieces and cooked
1.5 lbs broccoli, cut into bite sized pieces
1 onion, diced
3 cups chicken broth, fat free and low sodium
4 cups skim milk
1/2 cup flour
1 tsp. White pepper
9 oz. shredded cheddar cheese

Here is how you make Broccoli, cheese, potato soup:

Makes approximately 8 servings.In a large soup pot, put the onion and a splash of broth. Cook onions for 3 minutes. Add broccoli, and a splash more of the broth if necessary, and cook for 5 more minutes.Take 2Tbls of the flour and toss with shredded cheese to keep cheese from clumping when added. Set aside. Add remainder of broth to onions and broccoli. Mix the remainder of flour to 1 cup of the milk, making sure all lumps are dissolved. Add this mixture to the hot broth mixture, stirring until completely incorporated. Add the remainder of the milk, stirring. Now add the potatoes and white pepper.Let the soup come to a low simmer to completely heat the potatoes and cook the flour a bit. Right before serving, stir in the cheese.Number of Servings: 8Recipe submitted by SparkPeople user CARLENNE.

The nutritional information for Broccoli, cheese, potato soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 209.2

• Total Fat: 3.8 g
• Cholesterol: 14.3 mg
• Sodium: 590.1 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 5.1 g
• Protein: 12.8 g

The dietary needs meet for Broccoli, cheese, potato soup is Vegetarian