Nutrition Facts

Serving Size 1

Servings Per Recipe 2

Amount Per Serving
Calories 360
Total Fat 9.1
  Saturated Fat 5.4
  Monounsaturated Fat 2.5
  Polyunsaturated Fat 0.4
Total Carbohydrate 46.8
  Dietary Fiber 3.9
Protein 23.5
Sodium 749

Cream of Potato Soup


15 oz of potato (3 medium potatoes, approximately 2 1/3” x 4 ¾”)
1 cup of broccoli flowerets
2.5 cups 1% milk
2 tbsp all-purpose flour
¼ tsp salt
1/8 tsp cayenne pepper or paprika (or to taste)
2/3 cup shredded parmesan cheese
¼ cup chopped fresh parsley to taste (and to garnish)


1. In a large pan with water, boil the potato until tender; drain, then chop potatoes into cubes.

2. In a small bowl, mix the flour with the salt and cayenne pepper (or paprika). Slowly add the milk, mixing really well.

3. In a saucepan, take the milk and flour mixture to a boil in medium-high heat, stirring non- stop until it comes to a boil; remove from the heat.

4. Mix the milk mixture with half of the chopped potatoes in a blender.

5. Add the rest of the cubed potatoes, the parmesan cheese and half of the parsley.

6. Pour into soup bowls and use the remaining parsley to garnish it.

Yield: 2 servings.

Serving Suggestions:

Serve with a fresh green salad.