Directions:
- In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
- Add garlic and continue cooking.
- Add potatoes, carrots, and chicken stock.
- Bring to boiling; reduce heat.
- Cover and simmer for 1 hour.
- Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
- Coarsely chop tender stems.
- Core and separate cauliflower into small flowerets.
- Add broccoli stems and cauliflower to potato mixture.
- Cover; simmer 45 minutes.
- Add broccoli flowerets and cook, covered, for 15 minutes more.
- Add milk, cream, cheese, salt, and pepper to vegetable mixture.
- Lightly puree with a potato masher until coarsely blended to desired texture.
- Add water, if needed, to desired consistency.
- Note: I use an immersible blender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.37 Kcal (1421 kJ) | ||
| Calories from fat | 115.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 20% | |
|---|---|---|---|
| Cholesterol | 36.15mg | 12% | |
| Sodium | 689.02mg | 29% | |
| Potassium | 969.43mg | 21% | |
| Total Carbs | 44.16g | 15% | |
| Sugars | 12.98g | 52% | |
| Dietary Fiber | 6.74g | 27% | |
| Protein | 13.8g | 28% | |
| Vitamin C | 45.3mg | 76% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 1.9mg | 11% | |
| Calcium | 220.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 76.09 Kcal (319 kJ) | ||
| Calories from fat | 25.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 20% | |
|---|---|---|---|
| Cholesterol | 8.1mg | 12% | |
| Sodium | 154.48mg | 29% | |
| Potassium | 217.35mg | 21% | |
| Total Carbs | 9.9g | 15% | |
| Sugars | 2.91g | 52% | |
| Dietary Fiber | 1.51g | 27% | |
| Protein | 3.09g | 28% | |
| Vitamin C | 10.2mg | 76% | |
| Vitamin A | 0.4mg | 53% | |
| Iron | 0.4mg | 11% | |
| Calcium | 49.5mg | 22% | |
* 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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