Broccoli & Cheddar Soup
2 tbsp Butter
½ Onion chopped
½ Celery chopped
¼ cup Flour
¼ tsp Pepper
1 dash paprika
1 pinch salt
3 cups Low-sodium chicken broth
2 cups skim milk
3 Potatoes chopped, with skin on or off
2 cups shredded cheddar cheese low-fat if possible
2 ½ cups Broccoli chopped and steamed until tender, frozen broccoli
2 cups Cooked chicken chopped or shredded
Supplies You'll Need:
Large Cutting Knife
Measuring spoons
Measuring cup
Large soup pot
1
Melt butter in the bottom of a large soup pot.
2
Cook onion and celery in butter over medium heat.
3
Add flour, pepper, salt, and paprika and stir until smooth.
4
Add broth, milk, and potatoes. Keep stirring until the mixture boils and thickens.
5
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
6
Stir in cheese and broccoli.
7
Cook over low heat until cheese is melted.
8
Add chicken, if using.
Nutrition Facts
5 servings
Serving size
2 cups
- Amount per serving
- Calories542
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 15g75%
- Sodium 427mg19%
- Total Carbohydrate 21g8%
- Dietary Fiber 5g18%
- Protein 19g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
2 tbsp Butter
½ Onion chopped
½ Celery chopped
¼ cup Flour
¼ tsp Pepper
1 dash paprika
1 pinch salt
3 cups Low-sodium chicken broth
2 cups skim milk
3 Potatoes chopped, with skin on or off
2 cups shredded cheddar cheese low-fat if possible
2 ½ cups Broccoli chopped and steamed until tender, frozen broccoli
2 cups Cooked chicken chopped or shredded
Supplies You'll Need:
Large Cutting Knife
Measuring spoons
Measuring cup
Large soup pot
