Calories: 207kcal
Equipment
- Cutting board
- Chef knife
- garlic press
- Wooden spoon
- 4 qt sauce pot
- food processor
Ingredients
- 2 heads broccoli, I use forets with about 1" of stem on each
- 2 carrots on the smaller side
- 1 medium onion
- 1 clove garlic
- 2 tsp olive oil
- 32 oz Swanson unsalted chicken broth
- 3 shakes of black ground pepper
- ½ c dehydrated potato flakes
- ½ c Velveeta shreds
- ¾ c Kraft non-fat shredded cheddar
- ⅓ c 1% low fat milk
- salt to taste at the end (see note)
Instructions
- Cut onion and carrots into chunks.
- Finely chop the onion and carrot in a food processor. Due to the different texture of the carrot and onion, I run them through the food processor separately to better control the cut size.
- Microwave the broccoli florets until almost fork tender.
- Place the olive oil in the pot and heat. Then add the chopped onion and carrot and saute until the onion is transparent.
- Add the garlic and saute being careful not to burn it. As soon as the garlic becomes softened, add the chicken broth to the pot.
- Stir in the chopped broccoli followed by the salt and pepper. Taste and adjust the seasons.
- Simmer until the broccoli and carrots are tender, about 15 - 20 min.
- Stir in the potato flakes. This will thicken and add creaminess to the soup.
- Add in the cheese and stir until it is melted.
- Stir in the milk or product of your choice and return to the heat if necessary.
- Soup is ready to serve. Leftovers refrigerate well.
Notes
I use Hungry Jack or Idahoan potato flakes. If you choose to go this route, make sure the potato flakes are not seasoned.
You can use a medium russet potato instead. Peel and chop it. Cook and puree and then add to the soup.
Season with salt to taste at the very end. The soup is already high in salt as it is. Some may be good with the soup as it while others may need a bit more salt to suit their taste.
If the soup is too thick, you can thin it with a bit more broth or milk.
Nutrition
Serving: 1c | Calories: 207kcal | Carbohydrates: 25.8g | Protein: 19g | Fat: 5g | Saturated Fat: 1.7g | Sodium: 567mg | Potassium: 936mg | Calcium: 367mg
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