Directions:
- In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
- Puree soup in a blender or food processor or with an immersion blender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.17 Kcal (721 kJ) | ||
| Calories from fat | 87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 15% | |
|---|---|---|---|
| Cholesterol | 20mg | 7% | |
| Sodium | 774.58mg | 32% | |
| Potassium | 457.19mg | 10% | |
| Total Carbs | 13.84g | 5% | |
| Sugars | 3.47g | 14% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 7.23g | 14% | |
| Vitamin C | 57.9mg | 97% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 0.9mg | 5% | |
| Calcium | 123.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 59.44 Kcal (249 kJ) | ||
| Calories from fat | 30.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 15% | |
|---|---|---|---|
| Cholesterol | 6.9mg | 7% | |
| Sodium | 267.4mg | 32% | |
| Potassium | 157.83mg | 10% | |
| Total Carbs | 4.78g | 5% | |
| Sugars | 1.2g | 14% | |
| Dietary Fiber | 1.1g | 13% | |
| Protein | 2.49g | 14% | |
| Vitamin C | 20mg | 97% | |
| Vitamin A | 0.4mg | 37% | |
| Iron | 0.3mg | 5% | |
| Calcium | 42.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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