Broccoli Cheese and Potato Soup
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 small onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 2 tablespoons flour
- 2 1⁄2 cups fat free chicken broth (or vegetable broth)
- 1 cup nonfat milk
- 2 medium potatoes, peeled and diced small
- salt
- 4 cups about 2 heads broccoli florets, chopped into small pieces
- fresh pepper
- 1 tablespoon 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!