Potato-Broccoli Soup

Makes: 7 servings

Category: Potatoes Recipes | Home/Family

Ingredients

Potato-Broccoli Soup

3 cups peeled, cubed  Potato (about 1 pound)
1 cup  Frozen chopped broccoli, thawed
½ cup  Carrot, chopped
½ cup  Water
¼ teaspoon  Salt
1 (14¼-ounce) can  No-salt-added chicken broth
1 ½ cups  1% low-fat milk
3 tablespoons  All-purpose flour
6 ounces  Reduced-fat cheese or loaf process cheese spread, cubed
optional  Dried crushed red pepper
optional  Dried red chile peppers

Potato-Broccoli Soup Directions

  1. Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
  2. Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. If desired, sprinkle with crushed pepper and garnish with a dried red pepper.

Recipe notes

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