Broccoli, Cheddar, and Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Broccoli, Cheddar, and Potato Soup calories by ingredient
Number of Servings: 6
Ingredients
-
Onions 1 small
Broccoli 4 cups chopped
Carrots 2 carrots
Celery 2 stalks
Garlic, 2 clove
Butter 1 tbsp
Flour 2TBSP
Milk 1 cup
Chicken Broth, 2.5 cup (or Vegetable Broth)
Potato 2 medium
Salt & Pepper to taste
Shredded Cheddar Cheese, 1.5 cup
Tips
If you want a creamier soup add a little extra milk.
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
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.