Broccoli Cheese Soup with Potato
Directions
- 1Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- 2In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- 3Add flour, salt and pepper to the pot and stir until smooth.
- 4Add 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.
- 5Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
- 6Add cheddar and American cheese, stir well and remove from heat.
- 7Using 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
Ingredients
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp 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 tsp 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 tbsp Parmesan cheese
Equipment
chopper or mini food processorlarge soup potimmersion blender
Tips
- Russet or Yukon Gold potatoes are good options. If you’re watching your carbs, you could try swapping the potatoes for cauliflower, but I think the flavor is better with potatoes.
- If you don’t have American cheese slices, you can add more shredded cheddar.
- Swap the all-purpose flour with gluten-free flour or a tablespoon of arrowroot or corn starch.
- Use vegetable broth instead of chicken
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