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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 111.6
  • Total Fat: 2.5 g
  • Cholesterol: 9.9 mg
  • Sodium: 508.7 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 6.1 g

View full nutritional breakdown of Potato-Broccoli Soup calories by ingredient
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Potato-Broccoli Soup

Submitted by: KIRSTINMOORE

Introduction

creamy, chunky,and loaded with vegetables, this nutritious soup is destined to be a lunchtime favorite. Pair it with half a ham sandwitch on light wheat bread and a crisp green salad with fat-free Italian dressing for a meal. This recipe is from Weight Watchers and has a points value of 3 creamy, chunky,and loaded with vegetables, this nutritious soup is destined to be a lunchtime favorite. Pair it with half a ham sandwitch on light wheat bread and a crisp green salad with fat-free Italian dressing for a meal. This recipe is from Weight Watchers and has a points value of 3
Number of Servings: 9

Ingredients

    3 cups peeled cubed potato
    1 lb frozen chopped broccoli
    2 cups carrot coins
    1/2 cup water
    1/4 teaspoon salt
    1 (14 1/4 oz) can no salt added chicken broth
    1 1/2 cups 1% low-fat milk
    1/4 cup all purpose flour
    6 oz light processed cheese (Velveeta 2%)

Directions

Combine first 6 ingredients in a large Dutch oven. Bring to a boil, cover, reduce heat, and simmer 20 minutes. Combine mik, and flour, stirring till smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. Serve immediately, or cool and divide into individual airtight containers. Refrigerate up to 3 days.

Number of Servings: 9

Recipe submitted by SparkPeople user KIRSTINMOORE.






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