Broccoli Potato Soup - KNEP - Kentucky Nutrition Education Program


Broccoli Potato Soup

Receta en Español
Servings:4Serving Size:1/4 of recipeRecipe Cost:$4.34Cost per Serving:$1.09
Broccoli potato soup

Perfect for cold winter days (and nights). Serve with corn bread or crusty bread.


  • 4 cups chopped broccoli, may use frozen
  • 1 small chopped onion
  • 4 cups low sodium chicken or vegetable broth
  • 1 cup evaporated nonfat milk
  • 1 ½ cups instant mashed potatoes, prepared with water
  • Salt and pepper to taste
  • ¼ cup cheese, shredded cheddar or American


  1. Mix broccoli, onion, and broth in large sauce pan.
  2. Bring to a boil.
  3. Lower heat. Cover and simmer about 10 minutes or until vegetables are tender.
  4. Add milk to soup. Slowly stir in potatoes.
  5. Cook and stir until bubbly and thickened.

Make it a Meal

  • Broccoli Potato Soup
  • Grilled cheese sandwich
  • Grapes
  • Low-fat milk
Source: USDA Recipe Finder


  1. Can make ahead and freeze into single servings.
  2. Broccoli makes this dish a great source of vitamins A and C.
  3. Eat more vegetables, fruits, whole grains, and fat-free or 1% milk and dairy products. Make them the basis for meals and snacks.

Nutrition facts per serving: 200 calories; 6 g total fat; 2 g saturated fat; 0 g trans fat; 10 mg cholesterol; 350 mg sodium; 25 g total carbohydrate; 2 g fiber; 15 g protein; 15% Daily Value of vitamin A; 110% Daily Value of vitamin C; 30% Daily Value of calcium; 8% Daily Value of iron