Broccoli and Potato Soup



1 head of broccoli, chopped (about 4 cups)
1 small onion, chopped
4 cups chicken or vegetable broth, low sodium
1 cup evaporated milk, nonfat (not sweetened condensed)
1 cup mashed potatoes, instant prepared with water, salt and pepper to taste
¼ cup shredded cheese

  1. Combine broccoli, onion, and broth in large saucepan. Bring to a boil.
  2. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
  3. Add milk to soup. Slowly stir in potatoes. Cook, stirring constantly, until bubbly and thickened. Stir in a little more milk or water if soup becomes too thick.
  4. Adjust the seasoning as needed.
  5. Serve in bowls with 1 Tablespoon cheese sprinkled on each serving.

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