Broccoli Cheese and Potato Soup
This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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 1/2 cup less sodium chicken broth, or vegetable broth
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • 1/4 tsp kosher salt and fresh pepper
  • 4 cup about 2 heads broccoli florets, chopped into small pieces
  • 1 cup reduced fat shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tbsp Parmesan cheese
Instructions
  1. Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  2. In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  3. Add flour, salt and pepper to the pot and stir until smooth.
  4. Add 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.
  5. Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
  6. Add cheddar and American cheese, stir well and remove from heat.
  7. Using 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.