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Name: Broccoli and Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 c Chicken stock or broth; 2 md Onions, chopped; 1/2 c Grated Parmesan cheese; 1 bn Fresh broccoli or 32 oz.; 2 lg Garlic minced; 2 c milk; Salt and pepper to taste; 2 tb Worcestershire Sauce; 3 tb Butter; 4 c Cubed potatoes; 2 c Sour cream

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INGREDIENTS

2 c Chicken stock or broth
2 md Onions, chopped
1/2 c Grated Parmesan cheese
1 bn Fresh broccoli or 32 oz.
2 lg Garlic ; minced
2 c milk
Salt and pepper to taste
2 tb Worcestershire Sauce
3 tb Butter
4 c Cubed potatoes
2 c Sour cream

Servings

INSTRUCTIONS

Chop fresh broccoli and cook until tender. Drain. Put broccoli in food processor. Mix soup stock with milk. Add 1 cup of soup stock/milk mixture to broccoli. Process until broccoli is in tiny pieces. Boil cubed potatoes and chopped onions in water for 10 minutes. Drain; return potatoes and onions to soup pot and add rest of soup stock/milk mixture, minced garlic, salt, pepper, butter and minced broccoli with soup stock. Bring to a boil and immediately reduce to a simmer. Simmer 10 minutes or longer if you prefer vegetables well done. Add Parmesan cheese, sour cream and Worcestershire sauce. Stir until all is mixed in. Do not allow soup to boil after adding sour cream it will cause separation of the sour cream. You can add a sprinkling of shredded chedder cheese for garnish. 8-10 servings Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer" on Jun 04, 1997

NOTES

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Broccoli and Potato Soup

2 c Chicken stock or broth
2 md Onions, chopped
1/2 c Grated Parmesan cheese
1 bn Fresh broccoli or 32 oz.
2 lg Garlic minced
2 c milk
 Salt and pepper to taste
2 tb Worcestershire Sauce
3 tb Butter
4 c Cubed potatoes
2 c Sour cream

Chop fresh broccoli and cook until tender. Drain. Put broccoli in food  processor. Mix soup stock with milk. Add 1 cup of soup stock/milk mixture  to broccoli. Process until broccoli is in tiny pieces. Boil cubed potatoes  and chopped onions in water for 10 minutes. Drain; return potatoes and  onions to soup pot and add rest of soup stock/milk mixture, minced garlic,  salt, pepper, butter and minced broccoli with soup    stock. Bring to a boil and immediately reduce to a simmer. Simmer 10  minutes or longer if you prefer vegetables well done. Add Parmesan cheese,  sour cream and Worcestershire sauce. Stir until all is mixed in. Do not  allow soup to boil after adding sour cream it will cause separation of the  sour cream. You can add a sprinkling of shredded chedder cheese for  garnish. 8-10 servings Posted to MC-Recipe Digest V1 #635 by "Maria M.  Schaefer" <mariam@startext.net> on Jun 04, 1997

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Nutrition

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Serving Size: 1 Serving (1539g)
Recipe Makes: 1 Servings

Calories: 1735
Calories from Fat: 1018 (59%)

Amt Per Serving		% DV

	Total Fat 113.1g	151 %
	Saturated Fat 67.7g	338 %
	Monounsaturated Fat 29.4g
	Polyunsanturated Fat 4.9g
Cholesterol 302.7mg		93 %
Sodium 2011.4mg		69 %
Potassium 3324.8mg		87 %
Total Carbohydrate 151.4g		45 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 138.7g
Protein 35.6g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1735

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