In a large saucepan, cook and stir onion and garlic over medium heat until tender. Add broth and potatoes and broccoli; bring to a boil. Reduce heat and simmer until potatoes and broccoli are tender. Stir in 1/2 cup of the milk; in a small bowl add flour and the other 1/2 cup of milk and whisk until smooth. Bring soup to a boil again and stir in the flour/milk mixture. Cook and stir for 2-3 minutes or until thickened (stirring at this point is important as the milk mixture will stick to bottom of pan and burn if you forget). Add salt and black pepper to taste and fresh parsley; you can also add shredded cheddar cheese, dab of sour cream, chopped bacon bits - whatever you want on top of each bowl of soup when served. You can also substitute the broccoli for corn, chopped carrots, whatever vegetable you like, change it up and experiment!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (323g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 487.9mg||17 %|
|Potassium 754.8mg||20 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 28g|
|Protein 5.3g||8 %|
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.
Calories per serving: 156
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!