Recipes
Creamless Creamy Potato Broccoli Soup
M E W P S N
Ingredients
1/2 small onion, peeled
3 potatoes
2 T. milk-free margarine
1/4 tsp. dried thyme
1 1/2 tsp. salt
3 (14-oz.) cans low-sodium chicken broth*,
or 5 cups of water
1 cup frozen broccoli pieces, defrosted
freshly ground black pepper
6 slices bacon (optional)
Directions
Thinly slice onion; peel and cut potatoes into bite-size chunks. Set aside. In large
saucepan over low heat, melt margarine. Add onion. Increase heat to medium and
cook, stirring occasionally, until onion is tender, about 5 minutes. Add potato, thyme, salt, and broth or water. Bring to a boil, reduce heat, and simmer, uncovered, about 20 minutes, or until the vegetables are tender. Puree the soup in small batches in a blender (keep the lid open slightly to allow steam to escape) until smooth. Return to pot and reheat. Cut broccoli into small pieces and add to pot. Heat a few more minutes until broccoli is tender. Season to taste with freshly ground pepper and additional salt, if needed. While soup is simmering, cook bacon until crisp; drain and crumble. Just before serving, sprinkle bacon crumbles on top of soup.
* Be sure to check the ingredient label for allergens.
Comments
Just made this for my 14 month old daughter, she loved it. She has allergies to milk, egg, peanuts and tree nuts. The soup has a great flavor and I enjoyed eating too. I used fresh broccoli though.
Just made this for my 14 month old daughter, she loved it. She has allergies to milk, egg, peanuts and tree nuts. The soup has a great flavor and I enjoyed eating too. I used fresh broccoli though.
Thank you very much for the recipe! This sounds very tasty. I will make this for my 16mos old son :-)
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