Broccoli, Cheddar and Potato Soup

Name: Broccoli, Cheddar and Potato Soup Recipe
Yield: 6
Ingredients: 1 small onion; 2 carrots; 2 celery stalks; 2 cloves garlic; 1 tbsp butter; 2 tbsp flour; 2 1/2 cups chicken broth (or vegetable broth); 1 cup skim milk; 2 medium potatoes peeled and diced small; salt and fresh pepper; 4 cups (about 2 heads) broccoli florets chopped into small pieces; 1-1/2 cups shredded sharp cheddar

(5)

Number of Servings: 6

Ingredients

1 small onion2 carrots2 celery stalks2 cloves garlic1 tbsp butter2 tbsp flour2 1/2 cups chicken broth (or vegetable broth)1 cup skim milk2 medium potatoes, peeled and diced smallsalt and fresh pepper4 cups (about 2 heads) broccoli florets, chopped into small pieces1-1/2 cups shredded sharp cheddar

Directions

Chop onion, carrots, celery and garlic finely (or use a food processor). Heat butter in a dutch oven over medium heat. Add veggies and saute until tender and water is cooked out. Sprinkle with flour, stir and cook 2 more minutes. Stir in chicken broth and milk. Bring to a boil, reduce to a simmer and add potatoes. Cook until fork tender, about 10 minutes. Add broccoli, cover and cook until broccoli is tender. Blend with an immersion blender until smooth. Remove from heat, stir in cheddar until melted and serve.

Makes six servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BACKTOHERROOTS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 279.5
Total Fat: 12.5 g
Cholesterol: 38.2 mg
Sodium: 788.1 mg
Total Carbs: 30.0 g
Dietary Fiber: 8.7 g
Protein: 17.0 g

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Member Reviews

MNABOY
Too much sodium - 2/26/21
WIFLY143
Our entire family loves this recipe. I've made it multiple times. It's a hit with our picky 8 yr old and our 16yr old. It's her favorite recipe. On the menu this week. - 1/28/19
MOONDANCE926
Absolutely delicious! - 1/8/12
DAMIENDUCKS
super easy and super tasty! I subbed cornstarch (just used 1 T.) for the flour (gluten concerns); and I chopped up the peeled broccoli stalks and cooked them with the onions, so I had to add a little more water to cover the spuds. Also added 1/2 a fennel bulb that was lurking in the fridge. A+ :) - 2/12/11

Reply from BACKTOHERROOTS (2/14/11)
I'm so glad you liked it! That fennel sounds like an AWESOME addition. Definitely have to try it next time.
JIMANN17
Is a serving 1 cup? - 2/7/11

Reply from BACKTOHERROOTS (2/14/11)
I'm not exactly sure on the measurement. I'd say 1 cup is close, but I'll check next time I make it and update the recipe.