Baked Potato, broccoli and cheddar soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 279.0
  • Total Fat: 8.5 g
  • Cholesterol: 29.9 mg
  • Sodium: 411.0 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 18.7 g

View full nutritional breakdown of Baked Potato, broccoli and cheddar soup calories by ingredient

Number of Servings: 3


    2 medium potatoes, baked
    1 cup frozen broccoli
    2 c skim milk
    2 oz light velveeta
    1 c 2% cheddar cheese, shredded
    chives/green onion (optional)


Poke holes in the potatoes and microwave for 5 min, turning half way, bake in a 350 degree oven for about 20-30 min, or until done (soft). Combine the potatoes, broccoli, milk and velveeta in a blender and blend until smooth. If you prefer a chunkier texture reserve half of a potato, cubed. Place the contents of the blender (and cubed potato) in a blender and bring to a simmer over low heat. Stir often so it doesn't burn. After the soup is heated through add 1/2 c. cheddar cheese, salt and pepper to taste stir to combine. Serve sprinkled with cheddar cheese and green onions.

Makes 3 big servings

Number of Servings: 3

Recipe submitted by SparkPeople user LALALALOVER18.