Baked Potato-and-Broccoli Soup
40 mins (prep 20, cooking 20)
9 ingredients
makes 7 servings (serving size: 1 cup) (serving size: 1 cup)
Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.

Categories:  low-fat , soups~stews , low-calorie , southern-living , vegetables ,
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Serving Size (14.43 g)
Servings 7
Amount per Serving
Calories 36.11 Calories from Fat 15.12
% Daily Value *
Total Fat 1.68g 18.06%
Saturated Fat 1.05g 36.63%
Trans Fat 0.0 %
Cholesterol 5.18mg 12.08%
Sodium 30.7mg 8.95%
Total Carbohydrate 3.47g 8.1%
Dietary Fiber 0.12 g 3.38%
Sugars 0.04 g %
Protein 1.69g 23.64%
Vitamin A 49.48IU% Vitamin C 0.0mg%
Calcium 36.21mg% Iron 0.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
peeled, broccoli florets, small onion, reduced-fat milk, reduced-fat, shredded, fully cooked bacon, chopped green onions