Baked Potato-And-Broccoli Soup Recipe

Name: Baked Potato-And-Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided; 3 cups peeled, cubed potato (about 1 1/4 pounds); 2 cups broccoli florets, chopped; 1 small onion, chopped; 1 1/4 cups 2% reduced-fat milk; 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded; 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese; 7 teaspoons fully cooked bacon pieces; 7 teaspoons chopped green onions

Servings: persons

1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions

1
Whisk together flour and 1/3 cup chicken broth until smooth.
2
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
3
Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
4
Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided, 3 cups peeled, cubed potato (about 1 1/4 pounds), 2 cups broccoli florets, chopped, and more.

Yes, Baked Potato-And-Broccoli Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato-And-Broccoli Soup

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