Creamy potato-broccoli soup

Source URL: http://www.diabetesselfmanagement.com/recipes/soups-stews/creamy-potato-broccoli-soup/


Preparation time: 25 minutes. Cooking time: 30–40 minutes.

Ingredients

Directions

Combine chicken broth, chopped onion, and diced potatoes in a large pan. Cover, bring to a boil, reduce heat to a simmer, and cook for 20–25 minutes, or until potatoes are very tender when pierced with a fork. Drain off liquid and reserve. Remove 2 cups of potato and onion mixture and set aside. In the pan, mash the remaining potato mixture with an electric mixer. Mix in cooking liquid. Whisk in half-and-half, butter-flavor granules, salt, and pepper. Break apart broccoli. Stir broccoli and reserved potatoes and onions into soup. Return to stove, cover, and cook at a gentle simmer for 10–15 minutes, or until soup is heated through and broccoli is tender; stir periodically to prevent sticking. Spoon 1 cup into each bowl and sprinkle with cheese and chopped green onions.

Yield: 6 1/2 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 182, Carbohydrates: 33 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 2 g, Sodium: 390 mg, Fiber: 5 g

Exchanges per serving: 2 starch, 1/2 vegetable, 1/2 fat. Carbohydrate choices: 2 1/2.


This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.