Broccoli Potato Soup

Makes 4 Servings


 4 cups broccoli, chopped
 1 small onion, chopped
 4 cups low sodium chicken or vegetable broth
 1 cup low-fat milk
 1 cup mashed potatoes, instant (prepared in water)
 Salt and pepper (to taste, optional)
 1/4 cup cheddar cheese, shredded (or American)


  1. Combine broccoli, onion and broth in large sauce pan.
    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.
  4. Cook, stirring constantly, until bubbly and thickened.
  5. Season with salt and pepper; stir in a little more milk
    or water if soup is too thick.
  6. Sprinkle about 1 tablespoon cheese over each serving.

Tip: Serve soup with sandwich on whole grain bread or with a tossed salad.

Recipe adapted from: Arizona Nutrition Network,
Don’t Play With Your Food: Fall and Winter Cookbook, MyPlate Kitchen

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