How To Make Broccoli Cheese and Potato Soup
This warm potato soup loaded with tender broccoli and potato will keep you warm on cold days! It smooth and creamy with every hot sip.
- 1small onion,chopped
- 1medium carrot,chopped
- 1celery stalk,chopped
- 2garlic cloves,minced
- 2tbspall purpose flour,or whole wheat or gluten-free flour
- 2½cupschicken broth,less sodium, or vegetable broth
- 1cupmilk,fat free
- 2medium potatoes,peeled, diced small
- ¼tspkosher salt and fresh pepper
- 4cupsbroccoli florets,chopped into small pieces
- 1½cupssharp cheddar,reduced fat, shredded
- 22% American cheese slices
- 1tbspparmesan cheese
Chop the onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt the butter. Add the chopped vegetables, then sauté on low heat for about 5 minutes until soft.
Add the flour, salt, and pepper to the pot, then stir until smooth.
Add the chicken broth, milk, and potatoes, and set the heat to high until it comes to a boil. Cover and cook on low for about 10 to 15 minutes, until the potatoes are soft.
Add the broccoli florets, Parmesan cheese, then stir well. Adjust with salt and pepper to taste.
Cook uncovered for about 5 minutes until the broccoli is cooked. Add cheddar and American cheese, then stir well. Remove from heat.
Using an immersion blender, quickly blend part of the soup for 1 to 2 seconds. If there is no immersion blender, remove about 1 to 2 cups of potatoes and broccoli, place it in the chopper, then add it back to the soup.
Serve warm, and enjoy!
- Calories: 224.82kcal
- Fat: 9.23g
- Saturated Fat: 5.04g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.64g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 25.81g
- Fiber: 2.27g
- Sugar: 5.30g
- Protein: 10.91g
- Cholesterol: 24.62mg
- Sodium: 403.25mg
- Calcium: 195.15mg
- Potassium: 719.46mg
- Iron: 1.49mg
- Vitamin A: 214.90µg
- Vitamin C: 60.28mg
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