Broccoli, Cheese, and Potato Soup

Name: Broccoli, Cheese, and Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: ½ sweet yellow onion; 2 carrots; 2 celery stalks; 3 cloves garlic; 1 tbsp butter; 1 tbsp olive oil; 4 tbsp flour; 4 cups chicken broth; 1 ¾ cup milk; 2 large potatoes; sea salt and fresh cracked pepper; 4 cups about 2 heads broccoli florets, chopped into small pieces; 2 tbsp Parmesan Cheese; 1-1/2 cups 2% sharp cheddar; 2 slices 2% American cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Course
Soup
Cuisine
American

Broccoli, Cheese, and Potato Soup

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

½ sweet yellow onion chopped
2 carrots peeled & chopped
2 celery stalks chopped
3 cloves garlic minced
1 tbsp butter
1 tbsp olive oil
4 tbsp flour divided
4 cups chicken broth or vegetable broth
1 ¾ cup milk
2 large potatoes peeled and diced small
sea salt and fresh cracked pepper to taste
4 cups about 2 heads broccoli florets, chopped into small pieces
2 tbsp Parmesan Cheese finely grated
1-1/2 cups 2% sharp cheddar shredded
2 slices 2% American cheese

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Instructions

Place cut-up onion, carrot, celery, and garlic into a food processor. Pulse until chopped finely.
In a large Dutch oven, melt butter and olive oil together. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add 3 tablespoons of flour, sea salt, and freshly cracked pepper, to taste, to the Dutch oven then stir until smooth.
Add chicken broth, milk, and diced potatoes then set heat to high until it comes to a boil; cover and cook on low until potatoes are soft, about 15 minutes.
Add broccoli florets, parmesan cheese, then mix well. Adjust sea salt and freshly cracked pepper, to taste. Cook uncovered until broccoli is cooked, about 10 minutes.
Combine the shredded cheddar cheese with the last 1 tablespoon of flour (this helps prevent the cheese from separating while melting). Add the sharp cheddar and American cheese slices, stir well then remove from heat.
Using an immersion blender, quickly blend part of the soup for a few seconds, until you reach your desired thickness. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your blender, then add it back to the soup. This helps to thicken the soup. Taste and re-season if necessary.
Ladle into bowls and serve with some crusty bread if desired. Enjoy.