Creamy Broccoli and Potato Soup

This comforting soup is packed with fiber-rich broccoli and uses non-fat evaporated milk to achieve a creamy texture without the heavy saturated fats of cream.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 cups chopped broccoli · 124 kcal in the whole recipe
• 1 small onion, chopped · 28 kcal in the whole recipe
• 4 cups low-sodium chicken broth · 58 kcal in the whole recipe
• 1 cup non-fat evaporated milk · 198 kcal in the whole recipe
• 1 cup prepared mashed potatoes (or 1/2 cup instant potato flakes prepared with water) · 256 kcal in the whole recipe
• Salt and black pepper to taste
• 1/4 cup shredded cheddar cheese · 115 kcal in the whole recipe

Method

1. Combine the chopped broccoli, onion, and chicken broth in a large saucepan and bring to a boil over medium-high heat.

   

2. Reduce the heat to low, cover, and simmer for about 10 minutes until the vegetables are tender.

   

3. Stir in the non-fat evaporated milk and the prepared mashed potatoes, then cook, stirring constantly, until the soup becomes bubbly and thickens.

   

4. Season with salt and pepper to taste, adding a splash of water or extra milk if it is too thick, then ladle into bowls and top with shredded cheddar.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.