Directions:
- Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
- Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
- Serve with optional toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.2 Kcal (478 kJ) | ||
| Calories from fat | 37.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 6% | |
|---|---|---|---|
| Cholesterol | 5.55mg | 2% | |
| Sodium | 351.67mg | 15% | |
| Potassium | 525.16mg | 11% | |
| Total Carbs | 15.2g | 5% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 7.09g | 14% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 0.6mg | 3% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 34.16 Kcal (143 kJ) | ||
| Calories from fat | 11.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 6% | |
|---|---|---|---|
| Cholesterol | 1.66mg | 2% | |
| Sodium | 105.21mg | 15% | |
| Potassium | 157.11mg | 11% | |
| Total Carbs | 4.55g | 5% | |
| Sugars | 0.48g | 6% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 2.12g | 14% | |
| Vitamin C | 3.2mg | 18% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13.4mg | 4% | |
* 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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