Spray saucepan with non stick spray. Add onions, garlic and celery. Cook over medium heat until celery softens about 5 minutes. Add broth and 2 Cups of broccoli and all potatoes. Bring to boil. Reduce heat to medium. Cover. Simmer for 10-12 minutes, until broccolli and potatoes are tender.
While soup is simmering steam remaining broccoli until tender. Set aside.
Transfer soup to blender and coarsely puree. Return to pot over low heat. Add broccoli, sour cream, thyme, pepper, Worcestershire, salt and hot sauce. Stir until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (953g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 156 (46%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 39.2mg||12 %|
|Sodium 1081.4mg||37 %|
|Potassium 1577.2mg||42 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 19.7g|
|Protein 21.2g||30 %|
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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: 339
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