Creamy Potato Broccoli Soup

Prep Time: 30 minutes

Servings: 6

Ingredients:

• 3 potatoes
• 1 small head of broccoli
• 2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• ½ small onion, chopped
• 1 teaspoon dried parsley
• 2 cups 2% milk
• 3 cups shredded cheddar cheese
• 1 cup homemade croutons (see below)

 

Directions:

1. Scrub potatoes thoroughly using a vegetable brush and water. Dice into 1” cubes.
2. Wash broccoli and dice into small pieces.
3. Cover the potatoes, broccoli, butter, salt, pepper, onion and parsley with water in a saucepan.
4. Cover the pot with a lid and bring the water to a boil over high heat.
5. Once the water is boiling, turn the heat down to low and simmer until the potatoes are tender (about 10 minutes).
6. Uncover the soup, add milk, turn the heat up to medium and let cook for 5 more minutes.
7. Top each bowl of soup with ¼ cup of homemade croutons.
8. Note: To make croutons, cut crusts off of 6 slices of whole wheat bread. Cut into 1 inch cubes. Toss in a bowl with 2 tablespoons olive oil, ½ garlic powder and ½  teaspoon dried basil. Spread bread cubes in a single layer on an ungreased cookie sheet and bake at 350 degrees F for 15 minutes. Take croutons out, stir and bake for 15 more minutes.

 

Nutrition Information:

• Calories: 214 kcal
• Protein: 7.1 g
• Carbohydrates: 30.2 g
• Fat: 7.6 g
• Fiber: 3.3 g