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Broccoli & Cheese Potato Soup

By

I did not put soup in a blender. I served it chunky and add some Velveeta cheese in soup while cooking. My mom used a potato masher but did not mash all the way.

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Rate this recipe 4.5/5 (24 Votes)

Ingredients

  • 3 cups cubed peeled potatoes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1/2 tsp. pepper
  • 1/2 tsp salt
  • 3 cups frozen broccoli florets
  • 3 tablespoon all-purpose flour
  • 1/3 cup milk
  • 1/2 shredded cheddar cheese

Details

Preparation

Step 1

In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat, simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil. In a small bowl whisk flour and milk until smooth, stir into soup. Cook and stir for 2 minutes more or until thickened. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

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