Broccoli, Cheese and Potato Soup
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Why I Love This Recipe
Even better than Panera's, this broccoli cheese soup is not only healthy but hearty and full of broccoli flavor. Make a full batch and freeze it for a cold winter day.
Ingredients You'll Need
1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups less sodium chicken broth
1 cup milk
2 medium potatoes, peeled and diced small
1/4 tsp kosher salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
1 tbsp parmesan cheese
Directions
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 cheese, stir well and remove from heat.
Using an immersion blender quickly blend part of the soup for a quick second or two.
Questions, Comments & Reviews
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