Broccoli Potato Soup Recipe
In Valparaiso, Indiana, Barbara Baker relies on a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato.
4 Servings
Prep/Total Time: 10 min.
Ingredients
2 cups fresh broccoli florets
1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup water
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon pepper
1/3 cup shredded cheddar cheese
Directions
• In a large saucepan, saute broccoli and onion in butter until tender.
• Stir in soup, milk, water, basil and pepper; heat through.
• Add cheese; stir until melted.
Yield: 4 servings.
Nutrition Facts:
1 serving (1 cup) equals 174 calories
10 g fat (6 g saturated fat)
32 mg cholesterol
709 mg sodium
16 g carbohydrate
2 g fiber
7 g protein.
Broccoli Potato Soup published in Quick Cooking November/December 1998, p11
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