Eat Without

Broccoli Potato Soup

Source: Don’t Play With Your Food: Fall and Winter Cookbook Arizona Nutrition Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A tasty and made-from-scratch soup that comes together quickly with the help of instant mashed potatoes and powdered milk.

Makes
4 servings

Ingredients

  • 4 cups broccoli (chopped)
  • 1 small onion (chopped)
  • 4 cups low-sodium chicken broth (can also use vegetable broth)
  • 1 cup non-fat evaporated milk
  • 1/2 cup instant mashed potatoes, prepare with water for 1 cup potatoes (or 1 cup leftover mashed potatoes.)
  • salt and pepper (to taste, optional)
  • 1/4 cup cheddar cheese, shredded

Directions

  1. Wash hands with soap and water.
  2. Combine broccoli, onion, and broth in large saucepan.
  3. Bring to a boil.
  4. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
  5. Add milk to saucepan. Slowly stir in potatoes.
  6. Cook, stirring constantly, until bubbly and thickened.
  7. Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
  8. Ladle into serving bowls.
  9. Sprinkle about 1 tablespoon cheese over each serving.

Notes

Learn more about: Broccoli Onions Potatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.