Broccoli Potato Soup
This is a delicious and creamy broccoli potato soup recipe that is perfect for a cold winter day.
Ingredients
Main Ingredients
- 1 small onion onion
- 1 medium carrot carrot
- 1 celery stalk celery
- 2 cloves garlic garlic
- 1 tbsp butter butter
- 2 tbsp flour flour
- 2.5 cups less sodium chicken broth chicken broth
- 1 cup fat free milk milk
- 2 medium potatoes potatoes
- 0.25 tsp kosher salt salt
- 4 cups broccoli florets broccoli
- 1.5 cups reduced fat shredded sharp cheddar cheddar cheese
- 2 slices 2% cheddar or American cheese American cheese
- 1 tbsp Parmesan cheese Parmesan cheese
Instructions
Preparation Steps
- 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.
Notes
This is a delicious and creamy broccoli potato soup recipe that is perfect for a cold winter day.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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