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Broccoli Potato Soup

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

  • 4 Servings
  • $3.00 - $5.99

Ingredients

  • 4 cups broccoli, chopped
  • 1 small onion, chopped
  • 4 cups chicken or vegetable broth, low-sodium
  • 1 cup non-fat evaporated milk
  • 1/2 cup instant mashed potatoes, prepare with water for 1 cup potatoes
  • salt and pepper
  • 1/4 cup cheddar cheese, shredded

Steps

1

Wash hands with soap and water.

2

Combine broccoli, onion, and broth in large sauce pan.

3

Bring to a boil.

4

Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.

5

Add milk to soup. Slowly stir in potatoes.

6

Cook, stirring constantly, until bubbly and thickened.

7

Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.

8

Ladle into serving bowls.

9

Sprinkle about 1 tablespoon cheese over each serving.

Ingredients

Serving Size: 1/4 of recipe

NutrientsAmount
Total Calories178
Total Fat4 g
Saturated Fat2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0 g
Linoleic Acid0 g
α-Linolenic Acid0.1 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol10 mg
Carbohydrates23 g
Dietary Fiber3 g
Total Sugars10 g
Added Sugars included0 g
Protein15 g
Minerals
Calcium295 mg
Potassium806 mg
Sodium225 mg
Copper198 mcg
Iron2 mg
Magnesium47 mg
Phosphorus308 mg
Selenium6 mcg
Zinc1 mg
Vitamins
Vitamin A122 mcg RAE
Vitamin B60.3 mg
Vitamin B120.4 mg
Vitamin C86 mg
Vitamin D1 mcg
Vitamin E1 mg
Vitamin K90 mcg
Folate70 mcg DFE
Thiamin0.2 mg
Riboflavin0.4 mg
Niacin4 mg
Choline46 mg

Source:

  • Don’t Play With Your Food: Fall and Winter Cookbook
  • Arizona Nutrition Network