Potato, Broccoli, and Cheese Soup

Published on January 16, 2017

• 1 ½ pounds potatoes, peeled and diced

• 1 large onion, chopped

• 6 cups water, divided

• 6 cups chopped broccoli

• 1 (32 ounce) container chicken broth

• 1 pound box cubed processed cheese food (such as Velveeta®)

• 1 cup evaporated milk

• salt and ground black pepper to taste

1. Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.

2. Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.

3. Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.

4. Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.

I Made It

Nutrition Facts (per serving)

267Calories14g Fat23g Carbs14g Protein

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Nutrition FactsServings Per Recipe10Calories267% Daily Value *Total Fat14g18%Saturated Fat8g40%Cholesterol46mg15%Sodium1056mg46%Total Carbohydrate23g8%Dietary Fiber3g11%Total Sugars8gProtein14gVitamin C62mg311%Calcium365mg28%Iron1mg7%Potassium685mg15%

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