Broccoli and Potato Soup
Recipe: #14416
September 28, 2014
Categories: Side Dishes, Broccoli, Potatoes, Birthday, Fathers Day, Mothers Day, Picnic, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This great tasting soup is quick and easy to put together and tastes great. I like tossing in a bit of shredded cheddar cheese in this but DH loves it on it's own. If gluten intolerant make sure you are using gluten free vegetable broth."
Ingredients
Nutritional
- Serving Size: 1 (418.2 g)
- Calories 136.2
- Total Fat - 4.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.2 mg
- Sodium - 1012.3 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 4.3 g
- Sugars - 5.3 g
- Protein - 3.8 g
- Calcium - 52.2 mg
- Iron - 1.2 mg
- Vitamin C - 76.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt the butter in a large pot over medium-high heat; add the onions and potatoes and cook for 5 minutes.
Step 2
Add the remaining ingredients and bring to a boil; reduce heat to medium and simmer for 30 minutes.
Step 3
Puree the soup with an immersion blender.
Step 4
If you do not have an immersion blender, purée in a regular blender in batches by removing the centre piece of lid before securing it, cover with a clean towel so it doesn't splatter.
Step 5
Ladle into bowls.
Step 6
Enjoy!
Tips
No special items needed.