1 Large Potato w/ skin (chopped) 1 Small Onion (chopped) 1 Cup Carrots (chopped) 1 10-12 oz Package Frozen Broccoli (chopped) 6 Tbs. Smart Balance Light Buttery Spread 6 Tbs. Flour 4 Cups Non-fat Milk 16 oz. Velveeta Light (cut into small cubes)
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Saute onion, carrots, and potatoes in butter on medium heat until slightly tender. (Meanwhile, thaw broccoli in a strainer by rinsing with warm water.) Add Flour to pot and use a whisk to blend for 1-2 minutes. Slowly whisk in milk. Stir in velveeta and broccoli. Cook over med. heat stirring frequently for 10-15 minutes.
someone commented that they only got 10 cups, that's about what I got. Recalculate the nutritional information for 10 servings and you will be very surprised. too much soduim. It was good though.
I made it without the milk, flour or velveeta. And I used a sweet potato. Husband loved it. He had seconds and thirds. Kids ate all their soup. I just thought that the soup was missing a little spice like cumin or something. Otherwise is was good.
This is really tasty! The bf really enjoyed it too. Made a few changes: instead of fat free milk, used 3 Cups 1% and added 1 cup of water. Didn't have Velveeta so used 3 cheese slices. Made for a very creamy and chunky chowder-like soup. May try adding in ham or bacon. Thanks!
I got this recipe from one of my side bars of my sparks and it gives different nutritional info and says 24 servings. Also why so high in sodium, its almost all veggies. I used 1/2 the cheese and it is delicious