Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbsp Butter or margarine
- 1 cup Chopped onion
- 1 1/3 lbs (4 medium) potatoes
- -- cut into ¾-inch cubes
- 2 1/2 cup Water
- 2 Chicken bouillon cubes
- 10 oz Frozen chopped broccoli
- -- thawed and drained
- 1 1/2 cup Shredded Cheddar cheese
- Salt and pepper, to taste
- =
Directions
1 In 2- to 3-quart saucepan over medium heat, melt butter.
2 Add onion; saute 5 minutes.
3 Add potatoes, water and bouillon cubes.
4 Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
5 Remove 1 cup of the potato cubes with slotted spoon; set aside.
6 Pour contents of saucepan into container of electric blender.
7 Holding lid down tightly, blend until smooth; return to saucepan.
8 Mix in reserved potatoes and the broccoli.
9 Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted.
10 Season with salt and pepper