Description
Broccoli Cheese and Potato Soup is the ultimate comfort dinner made with chunks of potatoes, carrots, onion and fresh broccoli in a thick, cheesy broth.
Ingredients
- 1/4 cup unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 1 Tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup milk, 2% or whole
- 2 large Russet potatoes, peeled and diced
- 1 pound broccoli, florets chopped
- 2 cups sharp cheddar cheese, shredded
- sea salt
- ground pepper
Instructions
1. Rinse the carrots and potatoes. Peel the potatoes and carrots.
2. Dice the carrots, potatoes and onion. Mince garlic if using whole cloves.
3. Chop the broccoli florets from stem and chop down florets to bite-sized pieces.
4. Melt the butter in a soup pot on the stovetop on a medium-high heat.
5. Add carrots and and onion to the pot. Stir and cook until onion is translucent.
6. Add garlic and stir until fragrant (about 1 minute).
7. Immediately add the flour followed by broth and milk. Stir well.
8. Add potatoes. Stir and bring to a boil.
9. Reduce to a simmer for 5 minutes.
10. Season with salt and pepper. Add broccoli.
11. Simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
12. Remove from heat. Stir in shredded cheese.
13. Sprinkle cheddar cheese on top and freshly ground pepper. (optional)
Notes
I did use a reduced fat cheese today but typically I would use full fat. Either works in this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 45mg