Broccoli Cheese and Potato Soup

Name: Broccoli Cheese and Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 small onion; 1 medium carrot; 1 celery stalk; 2 cloves garlic; 1 tbsp butter; 2 tbsp flour; 2 1/2 cups less sodium chicken broth; 1 cup fat free milk; 2 medium potatoes; 1/4 tsp kosher salt and fresh pepper; 4 cups broccoli florets, chopped into small pieces; 1-1/2 cups reduced fat shredded sharp cheddar; 2 lices 2% cheddar or American cheese; 1 tbsp Parmesan Cheese

User Reviews

4.9

423 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
239 kcal
Course
Soup, Lunch
Cuisine
American

Broccoli Cheese and Potato Soup

Iris Warren

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This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

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Ingredients

Servings

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
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 broccoli florets, chopped into small pieces (about 2 heads )
1-1/2 cups reduced fat shredded sharp cheddar
2 lices 2% cheddar or American cheese
1 tbsp Parmesan Cheese

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Instructions

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.

Nutrition Information

Show Details

Serving 11/3 cup Calories 239kcal (12%) Carbohydrates 25.5g (9%) Protein 16g (32%) Fat 9.5g (15%) Saturated Fat 5g (25%) Cholesterol 30mg (10%) Sodium 603mg (25%) Fiber 3.5g (14%)