Cream Soup
| 3 | cups chicken broth |
| 16 | ounce broccoli florets |
| 2 1/2 | cups 2% milk |
| 1/3 | cup all-purpose flour |
| 1/4 | teaspoon black pepper |
| 8 | ounces light processed cheese, cubed (such as Velveeta Light) |
- Add Chicken broth and broccoli to a large stock pot, bring to a boil and cook for 15 minutes.
- Wisk together milk and flour and to broccoli mixture and cook until thickened, about 5 minutes add cheese stir until melted.
Soup
| Nutrition Facts | ||||||
Serving Size 345.4g |
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Amount Per Serving |
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Calories 336 Calories from Fat
166 |
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% Daily Value* |
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Total Fat
18.4g 28%
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Saturated Fat
10.6g 53%
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Trans Fat
0.0g |
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Cholesterol
61mg 20%
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Sodium
996mg 42%
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Total Carbohydrates
24.3g 8%
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Dietary Fiber
2.1g 8%
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Sugars
14.6g |
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Protein
19.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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