Broccoli Potato Soup

 

Broccoli Potato Soup

USDA Mixing Bowl

Here is a great way to use leftover mashed potatoes. Creamy and satisfying, top with your favorite cheese for the crowning touch!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Side Dish, Soup, Veggie Side-Dish

Cuisine American

Servings 4

Calories 160 kcal

Ingredients

  

• 4 cups chopped broccoli
• 1 small onion
• 4 cups low-sodium chicken or vegetable broth
• 1 cup evaporated skim milk
• 1 cup mashed potatoes
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese

Instructions

 

• Chop onion.
• Combine broccoli, onion and broth in a large saucepan. 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.

Notes

Smart Shopping Tips

• Bags of pre-chopped fresh vegetables can cost more per ounce than buying the vegetable whole.
• Fresh or frozen broccoli can be used. Thaw frozen broccoli before using in this recipe.

Cooking & Serving Tips:

• Use instant mashed potatoes prepared with water if you don’t have any leftover potatoes.
• Canned evaporated skim milk is a great staple to keep on hand. It adds creaminess to recipes without the fat.
• If soup becomes too thick, add a little more milk or water.
• Serve with crusty whole-wheat French bread.
• Any kind of cheese can be used. Try a stronger flavored cheese like extra sharp cheddar, as a little goes a long way.