Potato and Broccoli Soup

Prep: 15 minutes Cook: 20 minutes


This recipe came from the McDougall Discussion Board a while ago and it is so good and easy that I wanted to share it with all of you.


  • 2 cups frozen hash brown potatoes, chopped
  • 3 cups vegetable broth
  • 15 ounce can white beans, drained and rinsed
  • 1/2 cup nutritional yeast
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 2 cups broccoli florets


Place the potatoes and broth in a large pot. Cook for about 10 minutes until potatoes are tender. Place in a blender jar with all the remaining ingredients except the broccoli. Blend until smooth. Return to pan, add the broccoli and cook until tender, about 10 minutes.

Hint: Fresh potatoes that have been peeled and cut into chunks may also be used, but since I usually have the frozen chunks in my freezer, I saved time by using those. Frozen broccoli florets may also be used in place of the fresh broccoli.