Broccoli & Cheese Soup

Makes: 
8 servings
Utensil: 
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Rate Recipe: 
Contributed By: 
Pete Updike
Authorized Saladmaster Dealer

Ingredients

Recipe Description: 

Adapted from original recipe by Janet Potts, RD, LD

1
cup
onions, processed, use Cone #3
(160
g)
1
cup
celery, processed, use Cone #3
(100
g)
32
ounces
chicken broth, fat-free
(950
mL)
10
ounces
frozen chopped broccoli, thawed
(284
g)
34
teaspoon
ground white pepper
(1.5
g)
1 12
cups
potatoes, strung, use Cone #2
(225
g)
1
cup
reduced-fat pasteurized prepared cheese product
(224
g)
1 12
cups
1% milk
(350
mL)
Directions: 
  1. Preheat MP5 to 250°C/120°C. When several drops of water sprinkled in roaster skitter and dissipate, add onions and celery. Sauté until onions are clear.
  2. Add chicken broth, broccoli and pepper. Stir to combine and cover.
  3. When Vapo-Valve™ clicks, reduce heat to 195°F/90°C and simmer for 10 - 15 minutes or until broccoli is tender.
  4. Add potatoes and cheese. Stir until cheese is melted.
  5. Stir in milk and continue to cook until heated through.
Tips: 
  • May substitute potatoes for 1 ½ cups dry instant potato flakes.
  • Soup may also be made in the 5 Qt./4.7 L Roaster.
Nutritional Information per Serving
Calories: 
118
Total Fat: 
4g
Saturated Fat: 
2g
Cholesterol: 
14mg
Sodium: 
922mg
Total Carbs: 
13g
Dietary Fiber: 
2g
Sugar: 
7g
Protein: 
9g

Directions

Tips

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