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