Broccoli Cheese and Potato Soup
Indulge in this rich and velvety soup featuring broccoli, cheese, and tender potatoes—it's so delicious you'll want to savor every drop! This dish is the epitome of cozy comfort food, making it a perfect one-pot solution that your entire family will adore, all ready to serve in less than half an hour.
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Ingredients
- 1 medium carrot
- 1 tbsp butter
- 2 tbsp flour
- 2 1/2 cups less sodium chicken broth
- 1 cup fat free milk
- 2 medium potatoes
- 1/4 tsp kosher salt and fresh pepper
- 4 cups broccoli florets, chopped into small pieces
- 1-1/2 cups reduced fat shredded sharp cheddar
- 2 slices 2% cheddar or American cheese
- 1 tbsp Parmesan cheese
- 2 cloves garlic
- 1 small onion
- 1 celery stalk
Instructions
- 1
Finely dice the onion, carrot, celery, and garlic using a chopper or mini food processor.
- 2
In a spacious soup pot, heat the butter over medium heat. Incorporate the diced vegetables and sauté gently until they soften, approximately 5 minutes.
- 3
Sprinkle in the flour, along with salt and pepper, and mix until the mixture is uniform and smooth.
- 4
Pour in the chicken broth, milk, and diced potatoes. Increase the heat to high until the mixture reaches a rolling boil, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 10-15 minutes.
- 5
Introduce the broccoli florets and Parmesan cheese, stirring thoroughly. Taste and adjust the seasoning with salt and pepper as needed. Cook uncovered until the broccoli is tender, around 5 minutes.
- 6
Add the cheddar and American cheeses, stirring until fully melted and combined, then remove from heat.
- 7
With an immersion blender, briefly blend a portion of the soup for just a second or two. If you don’t have an immersion blender, scoop out about 1-2 cups of the potato and broccoli mixture, blend it in your chopper, and return it to the pot. This will help to thicken the soup slightly.