Potato-Broccoli Soup

Name: Potato-Broccoli Soup
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters frozen chopped broccoli, thawed; 118 milliliters chopped carrot; 3 Tbsps all-purpose flour; 355 milliliters 1% low-fat milk; 404 grams no-salt-added chicken broth; 170 grams reduced-fat loaf process cheese spread, cubed; 454 grams cups peeled, cubed potato (about; 0 teaspoons salt; 118 milliliters water

You can never have too many soup recipes, so give Potato-Broccoli Soup a try. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 97 calories. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 37 minutes. If you have milk, process cheese spread, water, and a few other ingredients on hand, you can make it.

Instructions

Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

Equipment you will use

Dutch Oven

Combine milk and flour, stirring until smooth.

Ingredients you will need

All Purpose Flour

Milk

Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. If desired, sprinkle with crushed pepper and garnish with a dried red pepper.

Ingredients you will need

Red Pepper Flakes