'Leftovers' Broccoli Potato Soup

A tasty and made-from-scratch soup that comes together quickly with the help of leftover mashed potatoes. 

Serves 4 · 0 min · 30 Minutes or Less · 3 (1)

contains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

950 ml broccoli (chopped)
1 small onion (chopped)
950 ml broth (chicken or vegetable broth, low-sodium)
240 ml evaporated milk (non-fat)
240 ml potatoes (mashed, leftover or 1/2 cup mashed potatoes, instant & prepare with water to make 1 cup potatoes)
60 ml cheddar cheese (shredded)

Make it lactose-friendly

1 cup evaporated milk (non-fat) → lactose-free milk, oat milk, or almond milk
1/4 cup cheddar cheese (shredded) → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Combine broccoli, onion, and broth in large sauce pan.Bring to a boil.Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.Add milk to soup. Slowly stir in mashed potatoes.Cook, stirring constantly, until bubbly and thickened.Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.Ladle into serving bowls.Sprinkle about 1 tablespoon cheese over each serving.

Nutrition (estimated, per serving)

Nutrition.gov (USDA) — Public domain (U.S. government work)