Serves 4
195 cal · 35 min
Broccoli Potato Soup
Recipe GLPR0dce2b3606229e
A creamy, comforting soup featuring fresh broccoli and tender potatoes in a light, savory broth. The soup is thickened with evaporated milk and topped with melted cheddar cheese for extra flavor and richness.
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Ingredients
4 cups fresh broccoli, chopped
1 small onion, chopped
4 cups low-sodium chicken broth
1 cup non-fat evaporated milk
1 cup mashed potatoes (prepared from 1/2 cup instant mashed potatoes, or use leftover mashed potatoes)
Salt and black pepper to taste
1/4 cup shredded cheddar cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning.
In a large saucepan, combine the chopped broccoli, chopped onion, and low-sodium chicken broth. Stir to combine.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
Reduce the heat to medium-low, cover the pan with a lid, and simmer for about 10 minutes until the broccoli and onion are tender and easily pierced with a fork.
Pour the non-fat evaporated milk into the saucepan and stir well to combine with the broth and vegetables.
Slowly add the mashed potatoes to the soup while stirring constantly to prevent lumps from forming and to ensure even thickening.
Continue cooking and stirring constantly over medium heat until the soup becomes bubbly and reaches a thickened consistency, about 2–3 minutes.
Taste the soup and season with salt and black pepper as desired. If the soup becomes too thick, stir in a little more milk or water until you reach your preferred consistency.
Ladle the hot soup into serving bowls, distributing the broccoli, onion, and potatoes evenly among each bowl.
Top each serving with about 1 tablespoon of shredded cheddar cheese. The heat from the soup will warm and slightly melt the cheese.
