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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!
Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish, Soup, Veggie Side-Dish
Cuisine American
Servings 4
Calories 160 kcal


  • 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


  • 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.


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.