Serving Size: 1/4 of recipe
Yield: 4 servings
| Ingredients:
4 cups chopped broccoli
1 small chopped onion
4 cups chicken or vegetable broth, low sodium
1 cup evaporated milk, nonfat
1 cup mashed potatoes, instant prepared in water
salt and pepper to taste
1/4 cup cheese, shredded cheddar or American |
 |
Instructions:
1. Wash hands.
2. Combine broccoli, onion, and broth in large sauce pan.
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 starts to become too thick.
8. Ladle into serving bowls.
9. Sprinkle about 1 Tablespoon cheese over each serving. |
Cost:
Per Recipe: $ 3.95 Per Serving: $ 0.99 |
| Source: USDA Recipe Finder Database
Adapted from:
Don’t Play With Your Food: Fall and Winter Cookbook
Arizona Nutrition Network |
Popularity: 1% [?]
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Tags:
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cheddar,
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low sodium,
milk,
nutrition,
pepper,
potato,
potato soup,
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vegetable,
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