The Forked Spoon · by Jessica Randhawa★ 5.0 (1)
Broccoli Potato Soup Recipe
NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 42%
CARBS 47G40% OF CAL
8G FIBER2G ADDED8G INTRINSIC29G OTHER10G TOTAL SUGAR
FAT 25G47% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, smooth soup of potatoes and broccoli in a cheddar broth. Ready in 45 minutes, it's a comforting weeknight lunch or dinner.
mainamericansoup🍲 stockpotvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons butter
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 4 tablespoons all-purpose flour
- 4-6 cups low-sodium vegetable broth
- 1 cup whole milk (at room temperature)
- 1 lb Russet potatoes (peeled & diced into ½-inch cubes)
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- ½ teaspoon paprika
- 1 lb broccoli (chopped into bite-size pieces)
- 1 ½ cups cheddar cheese (freshly shredded)
- Chopped green onions (to garnish)
At a glance
PER SERVING · TIME 45M
CAL 24%·PRO 42%
CARBS 47G40% OF CAL
8G FIBER2G ADDED8G INTRINSIC29G OTHER10G TOTAL SUGAR
FAT 25G47% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 832mg
- Total sugar
- 10g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1202mg
- Calcium
- 472mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.