Potato Broccoli Parmesan Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 167.0
- Total Fat: 4.0 g
- Cholesterol: 10.2 mg
- Sodium: 920.9 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.7 g
- Protein: 9.0 g
View full nutritional breakdown of Potato Broccoli Parmesan Soup calories by ingredient
Introduction
This makes approximately ten 1-cup servings. It's a fairly thick soup, add more milk or broth to your liking. This makes approximately ten 1-cup servings. It's a fairly thick soup, add more milk or broth to your liking.Number of Servings: 10
Ingredients
-
2 bunches broccoli
4 potatoes (skins on)
2 cloves garlic
1 onion
8 cups veggie "chicken" stock
1/2 cup Half and Half cream
1/2 cup 1% milk
Directions
Coarsely chop onion, garlic, broccoli (including stalks), and potatoes (leave in skin for added fiber). Add to soup broth and bring to a simmer for approximately 15-20 minutes until potatoes are soft enough to break against the side of the pot with the back of a wooden spoon.
Let soup cool slightly and transfer carefully to food processor. Blend thoroughly (you can also use a hand blender to do this or, if necessary, use a potato masher to blend the soup as much as possible).
Transfer soup back to the pot over medium-low heat and slowly add milk and cream. Grate the parmesan cheese into the soup (tip: this is a good way to use up parmesan rinds - just toss it in and let it melt).
Substitute cheese of your choice for parmesan (I like a nice blue cheese or an old cheddar). Season to taste with salt and pepper.
This recipe makes approximately ten 1-cup servings depending on how much the soup reduces during cooking and the size of the broccoli bunches.
Number of Servings: 10
Recipe submitted by SparkPeople user FAILEDOVERCOAT.
Let soup cool slightly and transfer carefully to food processor. Blend thoroughly (you can also use a hand blender to do this or, if necessary, use a potato masher to blend the soup as much as possible).
Transfer soup back to the pot over medium-low heat and slowly add milk and cream. Grate the parmesan cheese into the soup (tip: this is a good way to use up parmesan rinds - just toss it in and let it melt).
Substitute cheese of your choice for parmesan (I like a nice blue cheese or an old cheddar). Season to taste with salt and pepper.
This recipe makes approximately ten 1-cup servings depending on how much the soup reduces during cooking and the size of the broccoli bunches.
Number of Servings: 10
Recipe submitted by SparkPeople user FAILEDOVERCOAT.