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    You are in: Home / Recipes / Quick Potato Broccoli Cheese Soup Recipe
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    Quick Potato Broccoli Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Anndrija's Note:

    This is an awesome recipe that is cheap, easy, and delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (10 3/4 ounce) can cream of potato soup (Campbell's or equiv.)
    • 1 (10 3/4 ounce) can cheddar cheese soup (Campbells's or equiv.)
    • 2 cups milk (your choice of %)
    • 3 large potatoes
    • 1 bunch fresh broccoli
    • 1/2 cup cheddar cheese, shredded
    • pepper (to taste)

    Directions:

    1. 1
      Wash broccoli, cut the florets into small bitesize pieces.
    2. 2
      Wash potatoes, microwave until bake throughout (usually around 10 mins, depending on your microwave).
    3. 3
      Cut cooked potatoes into bitesize cubes.
    4. 4
      In a large pot combine both potato and cheddar cheese soup and milk, bring to a boil.
    5. 5
      Add potato cubes and broccoli florets.
    6. 6
      Cook for about 15-20 mins on 350 until the broccoli is cooked through.
    7. 7
      Add shredded cheese, cook until cheese melts.
    8. 8
      pepper to taste.

    Ratings & Reviews:

    • on October 06, 2008

      55

      Thanks for posting this - we loved it! (even my picky three year old). So easy, but tastes homemade. I added a little bit of dry mustard and worcestershire sauce just because I like those flavors with cheesy things.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Quick Potato Broccoli Cheese Soup

    Serving Size: 1 (635 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 501.3
     
    Calories from Fat 155
    30%
    Total Fat 17.2 g
    26%
    Saturated Fat 10.5 g
    52%
    Cholesterol 53.2 mg
    17%
    Sodium 1363.9 mg
    56%
    Total Carbohydrate 70.6 g
    23%
    Dietary Fiber 8.4 g
    33%
    Sugars 4.6 g
    18%
    Protein 18.4 g
    36%

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