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Broccoli Cheese and Potato Soup

COOK TIME
20 mins
PREP TIME
10 mins
RATE THIS RECIPE
(38)
TODAY
COOK TIME
20 mins
PREP TIME
10 mins
RATE THIS RECIPE
(38)

Ingredients

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • cups low-sodium chicken broth or vegetable broth
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • 1/4 teaspoon kosher salt and freshly ground black pepper
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
  • cups reduced fat shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tablespoon grated Parmesan cheese
  • Chef notes

    The trick to making this soup thick and creamy — without using cream — is pureeing a portion of the cooked soup. Blending it adds a velvety texture and body without any added fat.

    Swap option: You can use whole wheat or gluten-free flour instead of all-purpose flour.

    Preparation

    1.

    In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes. Add flour, salt and pepper to the pot and stir until smooth. 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.

    2.

    Add broccoli florets, Parmesan cheese and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

    3.

    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, process it in a blender, then add it back to the soup.