Idaho® Potato Broccoli Soup
Recipe courtesy of the Idaho Potato Commission.
4 (14-ounce) cans broth (chicken, vegetable, beef or a combination)
3 cups Idaho® potato flakes or buds
1/2 teaspoon garlic powder
1/2 cup powdered milk (optional)
1 (20-ounce) package frozen chopped broccoli
2 tablespoons lemon juice (optional)
Optional Garnishes: Chopped parsley, chopped scallion or chives, broccoli florets
- In a large stockpot, over medium-high heat, bring broth to boiling. Remove from heat and stir in the potato flakes, garlic powder and dried milk, if desired. Allow mixture to sit while preparing broccoli.
- Prepare frozen broccoli according to package directions.
- Stir the broccoli into the potato mixture. Heat soup over medium heat until hot. If desired, just before serving, stir in lemon juice. Garnish each bowl of soup, if desired.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 186; Total Fat: 6g; Cholesterol: 12mg; Total Carbs: 28g; Protein: 7g; Sodium: 915mg.
Recipe and photograph courtesy of the Idaho Potato Commission.