Soups and Chili

Broccoli Potato Soup

4 cups chopped broccoli
1 small onion, chopped
4 cups chicken broth, unsalted
1 cup evaporated nonfat milk
1 cup instant mashed potatoes (prepared with water)
¼ teaspoon salt and 1/8 teaspoon pepper
¼ cup shredded Cheddar or American cheese

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. Combine broccoli, onion and broth in a large saucepan.
  3. Bring to a boil.
  4. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
  5. Add milk to soup. Slowly stir in potatoes.
  6. Cook, stirring constantly, until bubbly and thickened.
  7. Season with salt and pepper; stir in a little more milk or water if soup becomes too thick.
  8. Ladle into serving bowls and sprinkle each with approximately 1 Tablespoon of cheese.
  9. Serve immediately.

Makes 4 servings, 1 1/2 cups each

Nutrition Information:
Per Serving

calories, 204; carbohydrate, 28 g; protein, 15 g; total fat, 4 g; saturated fat 2 g; trans fat, 0 g; cholesterol, 32 mg; fiber, 3 g; g; sodium, 417 mg; calcium, 257, mg; folate, 60 mcg; iron 1 mg; percent of calories from fat, 18%.