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    You are in: Home / Recipes / Two-Potato Soup With Broccoli Recipe
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    Two-Potato Soup With Broccoli

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 04, 2009

      Made for Belly Warmers January Event. Its smooth,fresh,creamy and SO Delicious!! I did'nt add grated cheese to the top...just some ghopped green onion.It was just a wonderful heart-warming meal.

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    • on May 13, 2014

      This is the first homemade soup that I actually liked! I'm not a fan of the "blend everything together after you cook it" soups, it tastes like I'm eating baby food. But this soup introduced the idea that you can just blend a portion of it in order to get a nice smooth base, while still having nice potato and broccoli chunks. Awesome!

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    • on November 16, 2010

      Very tasty!

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    • on January 13, 2009

      Such a pretty soup! I love the colors, the texture, and most of all the taste. I did a couple of things different -- instead of using all florets, I used the trimmed and chopped broccoli stalks and cooked them along with the potatoes. Then I just used a generous handful of florets for the finished soup, saving the rest of the florets for dinner another night. I used soy milk and chicken-flavored broth, and totally forgot the parsley, silly me. The end result was wonderful and filling. It makes a lot of soup - I may think about cutting it in half next time.

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    Nutritional Facts for Two-Potato Soup With Broccoli

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 314.0
     
    Calories from Fat 83
    26%
    Total Fat 9.2 g
    14%
    Saturated Fat 5.6 g
    27%
    Cholesterol 26.6 mg
    8%
    Sodium 114.2 mg
    4%
    Total Carbohydrate 50.5 g
    16%
    Dietary Fiber 5.3 g
    21%
    Sugars 5.2 g
    21%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    vegetable stock

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