While I dont have a "strict" recipe for potato, cheese & broccoli soup, I do have this wonderful recipe for potato & cheese soup I found in MOTHER EARTH NEWS (Feb/Mar 94). As I am a broccoli afficiando, myself, I have always just added a cup or so of broccoli at then end, when reheating the pureed soup. That way, the broccoli stays a bit crisp. YUMMY! A wonderful meal for a cold winters night :) This cheese soup is lower in fat than standard versions. If you want to use low fat cheese to reduce the amount of fat even further, make sure it has a strong, aged flavor. I recommend using a low fat yellow smoked cheddar. In soup pot, saute garlic & onion in butter until lightly browned. Then add vegetables, chicken broth and water (or veg broth) to pot. Cover & simmer for 30-40 mins until veggies are tender. Stir in milk and spices. Pour mixture into blender & puree. Return to pot, add cheese and broccoli and simmer until cheese melts and broccoli. Serve topped with chopped chives or parsley. Posted to EAT-L Digest 20 October 96 Date: Mon, 21 Oct 1996 14:23:31 -0400 From: Twallace
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|Serving Size: 1 Serving (853g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 116 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 40.4mg||12 %|
|Sodium 1424.7mg||49 %|
|Potassium 936.7mg||25 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 25.6g|
|Protein 18.5g||26 %|
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Calories per serving: 291
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