FoodLink - Purdue Extension

Broccoli Potato Soup

20 min
40 min
Total Time
60 min
Servings: 4


4 cups broccoli (chopped)
1 small onion (chopped)
4 cups low-sodium chicken (or vegetable) broth
1 cup nonfat evaporated milk
1 cup dehydrated potatoes prepared with 1 cup water, or 4 potatoes diced
salt and pepper (to taste)
1/4 cup shredded cheese (like cheddar or American)


  1. Combine broccoli, onion, and broth in large sauce pan. Bring to a boil.

  2. Reduce heat, cover, and simmer until vegetables are soft (about 10 minutes).

  3. Add milk, then slowly stir in potatoes.

  4. Cook, stirring constantly, until bubbly and thickened.

  5. Stir in a little more milk or water if soup becomes too thick. Add salt and pepper to taste.

  6. Spoon into bowls and top with 1 tablespoon cheese.