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!
- 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
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
Cooking & Serving 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.