Broccoli Cheese Soup with Potato
This creamy Broccoli Cheese Soup with Potato is a comforting one-pot meal ready in under 30 minutes.
Equipment
- soup pot
- Chopper or mini food processor
- immersion blender
Ingredients
- 1 small onion chopped
- 1 medium carrot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 tablespoon butter
- 2 tablespoon flour AP, whole wheat or gluten-free flour
- 2.5 cups less sodium chicken broth or vegetable broth
- 1 cup fat free milk
- 2 medium potatoes peeled and diced small
- 0.25 teaspoon kosher salt and fresh pepper
- 4 cups broccoli florets chopped into small pieces (about 2 heads)
- 1.5 cups reduced fat shredded sharp cheddar
- 2 slices 2% cheddar or American cheese
- 1 tablespoon 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
Serving: 1.33cupCalories: 239kcalCarbohydrates: 25.5gProtein: 16gFat: 9.5gSaturated Fat: 5gCholesterol: 30mgSodium: 603mgFiber: 3.5g
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