Potato Broccoli Cheese Soup
Potato broccoli cheese soup is a spin on both classic soups and bringing them together for the ultimate infusion.
Ingredients
- 2 large russet potatoes, peeled & diced
- 2 cup broccoli florets
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 5 tablespoon butter
- 6 tablespoon all-purpose flour
- 3 cup chicken broth
- 3 cup milk
- 2 cup sharp cheddar cheese, grated
Instructions
- First, prep all the ingredients for the soup.
- In a large pot, add in onion, garlic and carrots. Cook them until soft and fragrant.
- Then, lower the heat to medium and add in the butter. When the butter has melted add in the flour.
- Next, toss in the diced potatoes.
- Pour in the chicken broth and milk.
- Now, bring the soup up to a light simmer then cover then cover the pot and reduce the heat to medium low.
- The soup will cook about 20 minutes or until the potatoes are soft. But, come back around every five minutes to monitor the heat and stir the soup.
- After 10 minutes is up add in the broccoli.
- Once the potatoes are fork tender turn off the heat. Then, add in the cheese. Stir then cover the pot for another 5 minutes or so to give the cheese time to melt.
- Lastly, taste for salt and pepper. Serve once the soup has cooled a bit.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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