Broccoli Potato Soup

Name: Broccoli Potato Soup
Total time: 30 min
Yield: 4 份量
Ingredients: 🥦 4 cups broccoli, chopped; 🧅 1 small onion, chopped; undefined 4 cups chicken or vegetable broth, low-sodium; undefined 1 cup non-fat evaporated milk; 🧀 1/4 cup cheddar cheese, shredded; undefined 1/2 cup instant mashed potatoes, prepare with water for 1 cup potatoes; 🧂 salt and pepper, to taste

成本 $10, 保存 $15

來源: Recommended by CookPal

30 分鐘
4 份量
$10

Broccoli Potato Soup

成本 $10, 保存 $15

來源: Recommended by CookPal

30 分鐘
4 份量
$10

食材

Vegetables
- 🥦 4 cups broccoli, chopped
- 🧅 1 small onion, chopped
Liquid
- 4 cups chicken or vegetable broth, low-sodium
Dairy
- 1 cup non-fat evaporated milk
- 🧀 1/4 cup cheddar cheese, shredded
Dry Ingredients
- 1/2 cup instant mashed potatoes, prepare with water for 1 cup potatoes
- 🧂 salt and pepper, to taste

步驟

Wash hands with soap and water.

Combine broccoli, onion, and broth in large sauce pan.

Bring to a boil.

Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.

Add milk to soup. Slowly stir in potatoes.

Cook, stirring constantly, until bubbly and thickened.

Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.

Ladle into serving bowls.

Sprinkle about 1 tablespoon cheese over each serving.

營養成分

每份

🔥

178

卡路里

15
蛋白質
23
碳水化合物
4
脂肪

💡 If you prefer a smoother texture, consider blending the soup before serving.You can substitute non-fat evaporated milk with regular milk or a plant-based milk alternative to customize the recipe.Adding a sprinkle of paprika or crushed red pepper can enhance the flavor profile.Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.