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Cream of Broccoli and Potato Soup
Source: dLife

A creamy and cheesy soup made with broccoli and potatoes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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 1/2 Vegetables , 1/2 Meat , 2 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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1 each  cooking spray
1 cup  fresh chopped onion
3 each  medium garlic cloves
3 tbsp  white all purpose flour
56 floz  fat free reduced sodium chicken broth
1 1/2 lb  Broccoli, fresh
1 1/2 lb  medium russet potato
0 1/2 cup  fat free milk
1 cup  low fat cheddar cheese, shredded
0 1/2 tsp  salt
0 1/4 tsp  white pepper
1 pinch  ground nutmeg
  1. 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.
  2. 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.
  3. 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).

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