*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is exactly what I was looking for. I didn t want the thickness carbs or calories of a heavy cheesy soup as I m on the diet from hell. I found this was a perfect solution for lunch. Packed with nutrients and very few carbs. Unlike others I didn t find it to be too thin. You can t make this thinking you re making the traditional cream of broccoli cheesy soup. In my opinion it s fabulous! Only change I made was add one additional carrot and used 1% milk to lower the fat. For those who still feel the soup is too thin for your taste add 1tbls of corn starch rather than the potato. Potato has around 30grams of carbs where the corn starch only has 7. Perfection in a bowl!
This is a really fresh-tasting good for you soup! I used slightly less chicken broth and milk than called for and added two small red-skin potatoes that I had left over. Then at the end I stirred in about 1/4 cup of finely shredded parmesan and about 1/2 cup of finely shredded mozzarella. Quite good!
Excellent Soup! I told my husband what I was making and he looked very disappointed but as soon as he tasted it he told me to make it again! I did add one scoop of cottage cheese to help thicken the soup. I also added some corn starch to the milk. I noticed after dinner that the soup in the pot was extremely thick so it would have also helped to let it sit a little longer. I also added some celery salt parsley and garlic salt to give a little more flavor.
This soup is delicious! I tweaked it a bit by adding more celery an extra garlic clove and a handful of baby carrots but essentially stayed with the original recipe. It is easy and quick to make! 5 stars!
I used this recipe as a guide because I needed to make my soup bigger for a big family and adjust it for taste and ingredients on hand. My soup turned out so good all 5 of my older children ate it right up! I prefer smaller pieces of carrot so I shredded them (I used about 4 small) and then began sauteeing them in 1/4 c. butter while I chopped the (green) onion garlic and celery. After adding them I poured in 4 c. potato water (reserved from the day before cause I hate wasting vegetable water!) and then added 1 TBSP chicken buillion. Added 3 small potatoes diced small along with about 6 c. chopped broccoli (including stem) and let it simmer for 20 minutes. I did not puree--just made sure everything was chopped tiny. I used 3/4 c. cream 2 c. half/half 1 1/4 c 2% milk. Heated that slowly and threw in a couple handfuls of shredded cheese. I sprinkled seasoned salt and black pepper lightly over top then stirred it all up. Even my pickiest eaters loved it. I have found THE recipe I needed. Thanks!