Broccoli Cheese and Potato Soup Recipe
Thick and creamy, lick-the-bowl good! This soup is loaded with broccoli, potatoes and cheese – pure comfort in a bowl. A one-pot meal your whole family will love and ready in under 30 minutes.
I just returned from Charleston and was craving home cooked soup for lunch. I haven’t made this in a while, but it’s exactly what I was in the mood for. I’m reviving from the archives now that the weather is getting cooler, it’s the perfect soup to warm up and leftovers are great to pack for lunch.
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
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.
Keywords: Broccoli Cheese and Potato Soup