Vegetarian

Deborah?s Broccoli-potato soup is for Soup.

Deborah?s Broccoli-potato soup takes 15 minutes to prepare.

Deborah?s Broccoli-potato soup takes 30 minutes to cook.

Deborah?s Broccoli-potato soup makes 10 servings.

The ingredients for Deborah?s Broccoli-potato soup are:

1 cup, chopped Onions, raw
3 clove Garlic
2 large (3" to 4-1/4" dia.) Potato, raw
2 tbsp Extra Virgin Olive Oil
1 large (7-1/4" to 8-1/2" long) Carrots, raw
6 cup Vegetable Broth
2 cup Lucerne Whole Milk
0.25 cup Flour - Gold medal all purpose flour
1 package (2 lb) Broccoli, frozen

Here is how you make Deborah?s Broccoli-potato soup:

Lightly Saut? onion in olive oil then add minced garlic on medium heat, about 1 minute. Alternately add flour and some broth to thicken, then add cubed potatoes and sliced carrots and enough broth to cover. Simmer for about 15 minutes, then add frozen broccoli and the rest of the broth, heat on medium for about 10 minutes, turn heat to low, add the milk, heat for about 10 minutes. Serve, adding individual salt and pepper and grated sharp cheese to taste. I usually serve with crusty stick bread. Enjoy!Serving Size:?1.5 cups

The nutritional information for Deborah?s Broccoli-potato soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 162.6

• Total Fat: 4.8 g
• Cholesterol: 7.0 mg
• Sodium: 621.8 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 5.1 g
• Protein: 6.2 g

The dietary needs meet for Deborah?s Broccoli-potato soup is Vegetarian