Broccoli, Cheese, and Potato Soup
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Broccoli, Cheese, and Potato Soup
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- ½ onion chopped, sweet yellow
- 2 carrot peeled & chopped
- 2 celery chopped, stalks
- 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 potato peeled and diced small, large
- sea salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
- 4 cups broccoli about 2 heads, florets chopped into small pieces
- 2 tbsp Parmesan Cheese finely grated
- 1-1/2 cups cheddar cheese shredded, 2%, sharp
- 2 lices American cheese 2% fat
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.
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