This is a print preview of "Broccoli Potato Soup" recipe.

Broccoli Potato Soup Recipe
by Global Cookbook

Broccoli Potato Soup
Rating: 5/5
Avg. 5/5 1 vote
 
  Servings: 6

Ingredients

  • 1 Tbsp. Margarine
  • 1 med Yellow onion, minced, (about 1c)
  • 2 x Cloves garlic, chopped
  • 1 tsp Dry dill
  • 3 c. Broccoli flowerets
  • 3 c. Chicken broth
  • 2 med Russet potatoes, peeled and diced, (about 2c)
  • 1 c. Evaporated skim lowfat milk
  • 1/2 tsp Black pepper
  • 1/2 c. Shredded cheddar cheese, divided

Directions

  1. In a lg saucepan, heat margarine over med-high heat. Add in onion. Cook, stirring, till tender-about 7 min. Add in garlic and dill. Cook, stirring, for 1 minute longer Add in broccoli, broth, and potatoes to saucepan; bring to a boil. Reduce heat to med-low and simmer partially covered till vegetables are tender-about 10 min.
  2. Using a slotted spoon, place broccoli mix in a blender or possibly food processor fitted with the metal blade. Process till smooth; return to saucepan. Stir lowfat milk, 1/2teaspoon salt, and pepper into saucepan. Cook, stirring, till soup is heated through, about 5 min. Add in 1/4c cheese; stir till melted- about 1 minute. Ladle soup into individual bowls.
  3. Sprinkle with remaining cheese and serve immediately.
  4. Serves 6