16 May

Broccoli Potato Soup

Number of servings: 4

Warm up with a delicious, nutritious soup!


4 cups broccoli (chopped)
1 onion (small, chopped)
4 cups chicken or vegetable broth, low sodium
1 cup evaporated milk, nonfat
1 cup mashed potatoes, instant (prepared in water) salt and pepper (to taste)
¼ cup cheese, shredded cheddar (or American)


  1. Combine broccoli, onion and broth in large sauce pan.
  2. Bring to a boil.
  3. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
  4. Add milk to soup. Slowly stir in potatoes.
  5. Cook, stirring constantly, until bubbly and thickened.
  6. Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
  7. Ladle into serving bowls.
  8. Sprinkle about 1 tablespoon cheese over each serving.

Per serving: 200 calories, 6 g fat, 10 mg cholesterol, 350 mg sodium, 25 g carbohydrates, 2 g fiber, 10 g sugar, 15 g protein. Recipe courtesy of the U.S. Department of Agriculture, recipefinder.nal.usda.gov.