Potato-Broccoli Soup

Name: Potato-Broccoli Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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%)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 9

Ingredients

3 cups peeled cubed potato1 lb frozen chopped broccoli2 cups carrot coins1/2 cup water1/4 teaspoon salt1 (14 1/4 oz) can no salt added chicken broth1 1/2 cups 1% low-fat milk1/4 cup all purpose flour6 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.

Servings Per Recipe: 9

Nutritional Info 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

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