potato, broccoli, and cauliflower cheese soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 194.7
- Total Fat: 6.6 g
- Cholesterol: 13.5 mg
- Sodium: 518.1 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.8 g
- Protein: 5.2 g
View full nutritional breakdown of potato, broccoli, and cauliflower cheese soup calories by ingredient
Number of Servings: 6
Ingredients
-
i bag broccoloi woccoli broccoli and caulflower
Onions, raw, 1 cup, chopped
*Potato, raw, 1 large (3" to 4-1/4" dia.)
*Flour, white, .25 cup
Milk, nonfat, 1 cup
Butter, salted, 2 tbsp
*Campbells Cheddar Cheese Soup (2.5 per can),
Directions
cut/chop all the vegtables
cover with water to abou 1/2 inch above the veggies and set to cook on the stove
melt 2 tbs butter in a small sauce pan
add 1/4 cup flour and whisk together
add 1 cup milk and whisk until thickened
add the cheese soup and milk together
add cheese sauce to the pot of veggies oonce veggies are softened and some of the water has stemed out
cook until desired thickness
season as desired along the way
*I added 1/2 green pepper and some hormel real bacon peices when I ate it
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELRAE2.
cover with water to abou 1/2 inch above the veggies and set to cook on the stove
melt 2 tbs butter in a small sauce pan
add 1/4 cup flour and whisk together
add 1 cup milk and whisk until thickened
add the cheese soup and milk together
add cheese sauce to the pot of veggies oonce veggies are softened and some of the water has stemed out
cook until desired thickness
season as desired along the way
*I added 1/2 green pepper and some hormel real bacon peices when I ate it
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELRAE2.