Broccoli Cheese Soup x
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients: 4 cups water and 2 no/low sodium chicken bouillon cubes or equivalent granules 2-3 cups diced potatoes 1 bag frozen broccoli florets 2 cups carrots 1 onion (optional) 2 cans condensed Healthy variety Cream of Chicken soup 10 oz. milk (2% used in recipe) 1 lb cheese product (light/2% milk variety)
Dice the potatoes and cut carrots and onions (if using) into small pieces. Dice the Velveeta into small cubes and store in the fridge.
Pour 4 cups of water and 1-2 chicken bouillon cubes into a LARGE pot, and bring to a boil. Add diced potatoes (and carrots/onions if you're using them). After about 10 minutes, add the box/bag of broccoli. (if the pieces are very large, you can break them up into smaller pieces).
Cook about 10-15 minutes, or until the veggies are done.
Add 2 cans cream of chicken soup and one soup can of milk.
Cook, stirring often, for about 5 minutes.
Slowly add the Velveeta cubes while stirring.
Cook, stirring often, until all cheese is melted.
Serving Size: About 8-10 one cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user REDDWOLF.
Pour 4 cups of water and 1-2 chicken bouillon cubes into a LARGE pot, and bring to a boil. Add diced potatoes (and carrots/onions if you're using them). After about 10 minutes, add the box/bag of broccoli. (if the pieces are very large, you can break them up into smaller pieces).
Cook about 10-15 minutes, or until the veggies are done.
Add 2 cans cream of chicken soup and one soup can of milk.
Cook, stirring often, for about 5 minutes.
Slowly add the Velveeta cubes while stirring.
Cook, stirring often, until all cheese is melted.
Serving Size: About 8-10 one cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user REDDWOLF.
Nutritional Info Amount Per Serving
- Calories: 208.6
- Total Fat: 6.8 g
- Cholesterol: 24.3 mg
- Sodium: 996.8 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.6 g
- Protein: 12.7 g
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