Broccoli Potato Soup

A tasty and made-from-scratch soup that comes together quickly with the help of instant mashed potatoes and powdered milk.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.27/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• quick
• healthy
• comfort food
• savory
• boil
• budget-friendly

Ingredients

• 4 cup broccoli (chopped)
• 1 onion (small, chopped)
• 4 cup chicken broth (low-sodium)
• 1 cup evaporated milk (non-fat)
• 0.5 cup instant mashed potatoes (prepare with water for 1 cup potatoes)
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon pepper (to taste)
• 0.25 cup cheddar cheese (shredded)

Instructions

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

Nutrition (per serving)

• Calories: 195
• Protein: 14.7 g
• Carbohydrates: 25.7 g
• Fat: 4.3 g
• Fiber: 3.4 g
• Sodium: 232 mg
• Saturated Fat: 1.9 g
• Sugar: 10.7 g
• Cholesterol: 10 mg