Cream of Broccoli Soup and Cheddar Potato Skins
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 24 G., saturated fats 12 G., proteins 21 G., carbohydrates 53 G., fiber 8 G., cholesterol 55 mg, sodium 760 mg, sugar 1 G.
Calories 490, total fat 24 G., saturated fats 12 G., proteins 21 G., carbohydrates 53 G., fiber 8 G., cholesterol 55 mg, sodium 760 mg, sugar 1 G.
This creamy broccoli soup gets its velvety texture from the addition of baked potatoes, and the leftover potato skins make a delicious side dish. Sprinkle them with grated cheddar and bake until crisp. Serve the soup topped with fried bacon bits and the potato skins.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium Russet Burbank potatoes
- 4 strips bacon, cut into pieces
- 1 onion, chopped
- Cooking spray
- 1 head broccoli, florets chopped (about 6 cups)
- 2 tbsp. low-fat cream (10%)
- 1 and 1/4 cups grated cheddar (about 140 g)
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Pierce the potatoes with a fork. Microwave until cooked through, 8-10 minutes. In a large saucepan or Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the onion to the pan with the rendered fat; cook, stirring occasionally, until softened, 5 minutes.
- Meanwhile, spray a baking sheet with cooking spray. Cut the potatoes into quarters lengthwise and scoop out most of the flesh; set aside. Place the potatoes, skin-side up, on the prepared baking sheet and spray with cooking spray. Bake until golden brown, 15 minutes.
- Meanwhile, add the potato pulp, 6 cups of water, 1 teaspoon of salt, and a pinch of freshly ground black pepper to the saucepan with the onions and stir. Bring to a boil. Add the broccoli and reduce the heat to maintain a gentle simmer; cook until the broccoli is tender, about 8 minutes. Blend the soup in small batches. Return it to the saucepan and stir in the cream; season with salt and pepper to taste.
- Remove the potato skins from the oven, flip them over, and sprinkle cheese on top. Continue baking until golden brown. Top each serving of soup with fried bacon and serve with the potato skins.
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