Broccoli Cheese and Potato Soup

Broccoli Cheese and Potato Soup
Broccoli Cheese and Potato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    small onion, chopped

  • 1

    medium carrot, chopped

  • 1

    celery stalk, chopped

  • 2

    cloves garlic, minced

  • 1

    tbsp butter

  • 2

    tbsp flour (all purpose, whole wheat or ap gluten-free)

  • 2 1/2

    cups less sodium chicken broth (or vegetable broth)

  • 1

    cup fat free milk

  • 2

    medium potatoes, peeled and diced small

  • 1/4

    tsp kosher salt and fresh pepper

  • 4

    cups (about 2 heads) broccoli florets, chopped into small pieces

  • 1-1/2

    cups reduced fat shredded sharp cheddar

  • 2

    slices 2% American cheese

  • 1

    tbsp parmesan cheese

Directions

Chop onion, carrot, celery, garlic in a chopper or mini food processor. In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes. Add flour, salt and pepper to the pot and stir until smooth. Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat. Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

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