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Broccoli Cheese and Potato Soup

by Emy
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Ingredients:

  • 1 finely diced small onion
  • 1 chopped medium-sized carrot
  • 1 stalk of celery, finely chopped
  • 2 cloves of garlic, minced finely
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of flour (can be all-purpose, whole wheat, or a gluten-free alternative)
  • 2 and 1/2 cups of chicken broth with reduced sodium (vegetable broth is a suitable substitute for a vegetarian version)
  • 1 cup of skim milk
  • 2 small potatoes, peeled and cut into tiny cubes
    • 1/4 teaspoon of kosher salt, adjust according to taste
    • Freshly ground black pepper, to taste
    • 4 cups of small-cut broccoli florets (about two heads of broccoli)
    • 1 and 1/2 cups of shredded reduced-fat sharp cheddar cheese
    • 2 slices of 2% milk American cheese
    • 1 tablespoon of grated Parmesan cheese

    Directions:

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    1. Begin by finely chopping the onion, carrot, celery, and garlic. A food processor or chopper can be used for uniform and fine pieces.
    2. In a sizeable soup pot, melt a tablespoon of butter. Add the chopped vegetables to the pot and gently sauté them over low heat until they become tender. This process should take approximately 5 minutes.
    3. Sprinkle the flour over the vegetables, and season with kosher salt and freshly ground black pepper. Stir the mixture thoroughly until it is smooth and the flour is fully incorporated.
    4. Gradually pour in the low-sodium chicken or vegetable broth, followed by the skim milk. Add the diced potatoes to the mixture. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer, covering the pot. Allow the potatoes to cook until they are soft, which should take about 10 to 15 minutes.
    5. Once the potatoes are tender, add the chopped broccoli florets and Parmesan cheese to the pot. Stir the mixture well and continue to cook without covering until the broccoli is tender, usually taking around 5 minutes.
    6. Stir in the shredded cheddar cheese and slices of American cheese. Continue stirring until the cheeses are completely melted and integrated into the soup.
    7. For a slightly thicker consistency, use an immersion blender to blend a small portion of the soup for a brief moment. If an immersion blender is not available, manually remove about 1 to 2 cups of the soup (primarily potatoes and broccoli), puree it in a chopper, and then reincorporate it into the soup.
    8. Once the soup is ready, serve it warm. This creamy, flavorful soup makes for a comforting and satisfying meal, ideal for any occasion.

     

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