Broccoli Cheese Soup with Potato

Name: Broccoli Cheese Soup with Potato
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
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

30m

Serves 6

https://www.skinnytaste.com/broccoli-cheese-and-potato-soup/#recipe

Broccoli Cheese Soup with Potato

https://www.skinnytaste.com/broccoli-cheese-and-potato-soup/#recipe

30m

Serves 6

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

Broccoli Cheese Soup with Potato

Broccoli Cheese Soup with Potato

Directions

Ingredients

Equipment

Tips

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