Broccoli, Cheese, and Potato Soup
1 small onion, diced
2-3 medium carrots, diced
1 TBS minced garlic
2 TBS butter
2 TBS flour
2-1/2 cups fat free chicken broth
1 cup fat free milk
2 large russet potatoes, peeled and diced small
1/2 tsp sea salt
1/2 tsp black pepper
16 oz frozen chopped broccoli
2 cups reduced fat shredded cheddar cheese
1/4 cup parmesan cheese
- In a large soup pot melt the butter over medium-high heat
- Add carrots and onion and saute for about 5 minutes or until soft
- Add garlic and saute for about 1 minute
- Add flour, salt, and pepper to pot stirring constantly and cook for about 2 minutes
- Add chicken broth, milk, and potatoes then bring to a boil
- Reduce heat to low, cover and cook for about 15 minutes or until potatoes are tender
- Add broccoli and parmesan cheese then stir well
- Continue to cook uncovered for about 5 minutes or until broccoli is heated through
- Add cheddar cheese and remove from heat
- Use an immersion blender for about 1-2 minutes to reach the desired consistency. You could also take a couple of cups out and use a blender if you do not have an immersion blender
Serve with a nice piece of crusty bread and you are good to go! I've made this with ham, without potato, without broccoli, with bacon...the possibilities are endless. It's just comfort in a bowl. Yum!
Below is the nutritional value per serving. This recipe yields approximately 8 servings.
Nutrition Facts | ||||||
Serving Size 302 g
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Amount Per Serving
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Calories
247
Calories from Fat
93
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% Daily Value*
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Total Fat
10.4g
16%
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Saturated Fat
6.0g
30%
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Trans Fat
0.0g
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Cholesterol
31mg
10%
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Sodium
729mg
30%
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Total Carbohydrates
24.6g
8%
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Dietary Fiber
4.6g
18%
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Sugars
4.8g
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Protein
15.3g
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Nutrition Grade B
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* Based on a 2000 calorie diet
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