Broccoli Cheese and Potato Soup
User Reviews
4.9
Broccoli Cheese and Potato Soup
Description
Broccoli Cheese and Potato Soup blends sautéed aromatics like onion, carrot, celery, and garlic with diced potatoes and fresh broccoli florets. The soup thickens with a roux made from butter and flour, then is enriched with chicken or vegetable broth, milk, and a combination of cheddar, American, and Parmesan cheeses.
Partially blending the soup using an immersion blender or food processor softens some potato and broccoli pieces to thicken the base while keeping texture variety. The result is a creamy yet chunky soup with melted cheddar providing sharpness and depth, complemented by Parmesan.
This soup can be served warm as a main or starter, paired with bread for a filling meal. The recipe suggests adjusting seasoning to taste and using reduced-fat cheese if preferred. Leftovers can be reheated gently to preserve the cheese's smooth melt.
Ingredients
- 1 small onion (chopped)
- 1 medium carrot (chopped)
- 1 celery chopped, stalk
- 2 cloves garlic (minced)
- 1 tbsp butter
- 2 tbsp flour (AP, whole wheat or gluten-free flour)
- 2 1/2 cups chicken broth or vegetable broth, less sodium
- 1 cup milk fat free
- 2 potato peeled and diced small, medium
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 4 cups broccoli florets about 2 heads, chopped into small pieces
- 1-1/2 cups cheddar cheese reduced fat, shredded, sharp
- 2 lices cheddar cheese 2%; or American cheese
- 1 tbsp Parmesan Cheese
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 DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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