potato, broccoli, and cauliflower cheese soup

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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


    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),


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.