Broccoli and Cheese Soup with Potato
4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
Create this luscious Broccoli and Cheese Soup with Potato, made with VELVEETA. This broccoli and cheese soup is like a hearty hug in a bowl.
What You Need
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8 servings
Original recipe yields 8 servings
2 lb. baking potatoes (about 4), peeled, cut into 3/4-inch pieces
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup water
4 cups small broccoli florets, coarsely chopped
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
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Let's Make It
1
Line slow cooker with disposable plastic liner as directed on package. Place potatoes in prepared slow cooker. Add broth and water; cover with lid.
2
Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
3
Mash potatoes lightly with potato masher. Stir in VELVEETA and broccoli; cook, covered, 30 min. Stir before serving.
Kitchen Tips
Tip 1
Substitute
Substitute 1 pkg. (10 oz.) frozen broccoli florets, thawed and chopped, for the 4 cups fresh broccoli florets.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 920mg
40%
Total Carbohydrates 29g
11%
Dietary Fibers 2g
7%
Sugars 6g
12%
Protein 11g
22%
Vitamin A
6%
Vitamin C
8%
Calcium
35%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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