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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cream of Broccoli and Potato Soup

Source: dLife

A creamy and cheesy soup made with broccoli and potatoes.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	228.5

Total Carbs	43.5 g

Dietary Fiber	4.8 g

Sugars	4.1 g

Total Fat	1.7 g

Saturated Fat	0.7 g

Unsaturated Fat	0.1 g

Potassium	0.0 mg

Protein	11.5 g

Sodium	669.1 mg

Dietary Exchanges 1.7 Fat, 1.4 Vegetables, 0.4 Meat, 0.1 Milk, 1.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Spray a 4-quart Dutch oven or large saucepan with cooking spray. Heat over medium heat. Add onion and garlic and cook until tender. Add flour, stir over low heat 1 to 2 minutes.
Add chicken broth; bring to a boil. Add broccoli and potatoes, reduced heat and simmer, covered, about 15 minutes or until vegetables are tender. Remove 1 1/2 cups broccoli mixture with slotted spoon and reserve.
Process remaining broccoli mixture in batches in food processor or blender until smooth; return to Dutch oven. Stir in reserved broccoli mixture and milk. Cover over medium heat until heated through. Remove from heat; stir in cheese until melted. Stir in salt and pepper. Sprinkle with ground nutmeg (optional).