Feingold Broccoli Cheese Soup Recipe
Slow Cooker Broccoli cheese Soup with real cheese and noodles
Ingredients
- 2 cups cooked egg noodles
- 8oz Philly Cream Cheese
- 2 cups milk
- 2 cups Sargento 4 cheese Mexican blend shredded cheese
- 1 10-16oz pkg frozen broccoli - thawed
- 1 cup butternut squash or cauliflower puree (optional - for added nutrients) &/or frozen chopped spinach (1/4 - 1/2 cup depending on your taste)
- salt & pepper to taste
Directions
- thaw broccoli in microwave while noodles are cooking
- put cream cheese and milk in crockpot on high heat until soft enough to blend
- add all other ingredients and cook on low for 4-6 hours
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 215 | 58% |
| Total Fat 24.46g | 31% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.01g | |
| Cholesterol 91mg | 30% |
| Sodium 255mg | 11% |
| Potassium 580mg | 17% |
| Total Carbs 28.53g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 10.2g | 7% |
| Protein 11.86g | 19% |
