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Broccoli And Potato Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli And Potato Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

2 Cups Chicken Stock 2 Cups Chicken stock or broth
3 Tablespoons Butter 3 Tablespoons Butter small lump
4 Cups Potatoes 4 Cups Cubed potatoes
2 Cups Milk 2 Cups Milk (evaporated is best)
2 Cups Sour Cream 2 Cups Sour cream
2 Onions 2 Onions chopped
1 Bunch Broccoli 1 Bunch Fresh broccoli or 32 oz. pkg. frozen broccoli pieces
1/2 Cup Parmesan Cheese 1/2 Cup Grated Parmesan cheese
2 Tablespoons Worcestershire Sauce 2 Tablespoons Worcestershire sauce to taste
2 Cloves Of Garlic 2 Clove Of Garlic minced (up to 4)
1 Unit Salt 1 Unit Salt & pepper to taste
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Directions:

1. Chop fresh broccoli and cook until tender.

2. Drain. Put broccoli in food processor. Mix soup stock with milk.

3. Add 1 cup of soup stock/milk mixture to broccoli.

4. Process until broccoli is in tiny pieces. Boil cubed potatoes and chopped onions in water for 10 minutes.

5. Drain; return potatoes and onions to soup pot and add rest of soup stock/milk mixture, minced garlic, salt, pepper, butter and minced broccoli with soup stock.

6. Bring to a boil and immediately reduce to a simmer.

7. Simmer 10 minutes or longer if you prefer vegetables well done.

8. Add Parmesan cheese, sour cream and Worcestershire sauce.

9. Stir until all is mixed in. Do not allow soup to boil after adding sour cream it will cause separation of the sour cream.

10. You can add a sprinkling of shredded chedder cheese for garnish.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, MSG, Potato, Poultry, Cheese, Malt, Garlic, Onion allergies.
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