HEARTY BROCCOLI- POTATO SOUP
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1 Tbs olive oil
1 cup finely chopped yellow onion
3 cloves garlic, minced
4 medium sized red potatoes, cut into ½-inch cubes but not peeled
2 Tbs flour
¼ tsp salt
¼ tsp freshly ground black pepper
Two 14.25oz. cans nonfat, low-sodium chicken or vegetable broth
12 ounce can evaporated skim milk
1¼ lbs broccoli, trimmed, divided into small florets, stems peeled and cut into ½-inch chunks (you should end up with about 4 cups)
1 Tbs minced fresh Italian flat-leaf parsley
1 Tbs chopped fresh basil
1. Heat olive oil in very large heavy saucepan over moderately high heat until ripples appear on pan bottom, about 1½ minutes. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
2. Add potatoes, flour, salt, and pepper, stirring well to mix. Slowly add chicken broth and evaporated milk, stirring all the while. Bring quickly to a boil, again stirring.
3. Reduce heat to low, cover, and simmer until potatoes are tender, about 20 minutes.
4. Add broccoli, parsley, and basil and simmer uncovered, stirring now and then, until broccoli is crisp-tender, about 10 minutes.
5. Ladle into soup bowls and serve.
Servings: 6
Nutritional Information
Per Serving
Calories 176
Calories from Fat 25
Total Fat 3g
Saturated Fat .5g
Cholesterol 2.5mg
Sodium 740g
Potassium 902mg
Carbohydrates 30g
Dietary Fiber 2g
Sugar 8.6g
Net Carbs 28g
Protein 9g
WW POINTS: 4
Recipe Source: GMA’s Cut the Calories Cookbook
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