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Broccoli Cheese and Potato Soup

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"Soup with broccoli, cheese and potatoes together."

Serves 8 | Prep Time 5 mins | Cook Time 25 mins

Why I Love This Recipe

Hearty soup that warms you up in the winter.

Ingredients You'll Need

1 Tbsp butter
1 medium yellow onion chopped
3 large white potatoes cubed, about 4 cups
4 cups chicken broth
1/2 tsp kosher salt
6 cups broccoli florets
3 cups whole milk
3 cups shredded medium cheddar cheese
2 Tbsp flour
1 tsp freshly ground black pepper


Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 mins, until softened, stirring occasionally.

Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 mins or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher.

Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 mins or until the broccoli is al dente.

Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.

Pairs Well With

A good bread or croutons.

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