Warm up this season with a delicious bowl of Broccoli Potato Soup, courtesy of this easy recipe from USDA. The cheddar cheese mixed with the mashed potatoes provides that extra-comforting creamy texture that is tough to resist. Not to mention with more than a cup of veggies per serving, whether they’re fresh or frozen, this is a dish you can feel good about.
Ingredients:
- 4 cups broccoli (chopped)
- 1 onion (small, chopped)
- 4 cups chicken or vegetable broth, low-sodium
- 1 cup evaporated milk, non-fat
- 1 cup mashed potatoes, instant (prepared in water)
- 1/4 cup cheddar cheese, shredded (or American)
Directions:
- Wash hands.
- Combine broccoli, onion and broth in large sauce pan.
- Bring to a boil.
- Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
- Add milk to soup. Slowly stir in potatoes.
- Cook, stirring constantly, until bubbly and thickened.
- Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
- Ladle into serving bowls.
- Sprinkle about 1 Tablespoon cheese over each serving.
