broccoli, potato and cream cheese soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.5
  • Total Fat: 13.8 g
  • Cholesterol: 31.2 mg
  • Sodium: 1,065.1 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.0 g

View full nutritional breakdown of broccoli, potato and cream cheese soup calories by ingredient
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Introduction

Creamy and filling, a meal in itself. Creamy and filling, a meal in itself.
Number of Servings: 4

Ingredients

    1 tbsp Olive Oil
    1 onion diced
    1 lb broccoli
    1 large carrot
    3 small/medium potato
    4 cups (1 liter) vegetable stock
    4 oz cream cheese

Directions

Saute all the vegetables on a low/medium heat in a large pan with the lid on for 10 mins, stirring occasionally. Add vegetable stock or broth and cook another 10 - 15 or until vegs are all tender. Laddle out 1 1/2 to 2 cups of veg and set aside. Turn off heat and let the soup cool for a few minutes before adding cream cheese. Stir until combined, don't worry if not completely melted. Transfer soup to blender and blend until smooth. Return to pan, add reserved vegetables and reheat, serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user EMMAWHITAKER.

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