Broccoli, Cheddar, and Potato Soup
- Number of Servings: 6
Ingredients
Onions 1 smallBroccoli 4 cups chopped Carrots 2 carrots Celery 2 stalksGarlic, 2 clove Butter 1 tbspFlour 2TBSPMilk 1 cupChicken Broth, 2.5 cup (or Vegetable Broth)Potato 2 medium Salt & Pepper to tasteShredded Cheddar Cheese, 1.5 cup
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
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LWEBSTE3.
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
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LWEBSTE3.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 14.3 g
- Cholesterol: 45.2 mg
- Sodium: 698.7 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 5.3 g
- Protein: 14.7 g
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