Vegetable Soup Recipes

Potato Broccoli Cheese Soup

Potato Broccoli Cheese Soup

Potato Broccoli Cheese Soup

BestSoupRecipe.Com - Servings

Servings: 6

BestSoupRecipe.Com - Prep Time

Preparation Time: 15 Min
Cooking Time: 40 Min – 1 Hour

BestSoupRecipe.Com - Calories

Calories: 500/Serving

Calories 255/Serving (Without Butter and Cheese)

Potato Broccoli Cheese Soup – Ingredients:

  • Butter (divided) – 5 1/2 Tablespoon
  • Carrots (chopped) (about 3) – 1 1/3 Cups
  • Celery (chopped)  – 2 Stalks (1 Cup)
  • Yellow onion (chopped) – 1 Cup
  • Garlic (minced) – 2 Cloves
  • Low-Sodium Chicken Broth – 3 Cups
  • Potatoes (peeled & cubed russet) – 3 1/2 Cups (cut 1/2-inch to 3/4-inch thick)
  • Broccoli Florets (chopped) – 3 Cups
  • Thyme (dried) – 1/4 Tablespoon
  • Salt & Black Pepper (freshly ground) – To Taste
  • All-Purpose Flour – 6 Tablespoon
  • Milk (preferably 1% or 2%) – 3 Cups
  • Heavy Cream – 1/2 Cup
  • Sharp Cheddar Cheese (shredded) – 2 Cups (8 oz)
  • Parmesan Cheese (finely shredded)  – 1/3 Cup (1 oz)

Potato Broccoli Cheese Soup – Directions:

In this Potato Broccoli Cheese Soup recipe you will get a healthy, delicious and cheesy broccoli and potato soup and once you try this vegetable soup recipe it will definitely going to be a part of your favorite soup recipe list. Basically it is combination of a potato soup recipe and a broccoli cheese soup recipe. With all the other vegetables like carrots you will get amazing flavors and colors.

  1. Melt butter (1 1/2 tablespoon) in large pot over the medium heat. Add celery, carrots & onion and saute 4 minutes. Add garlic cloves and saute for 30 more seconds. Stir in the potatoes, chicken broth and thyme and season it with salt and black pepper to your taste. Over medium to high heat Bring it to a boil and then reduce the heat to medium. Cover with the lid and cook for 15 minutes. Now Stir in broccoli and again cook for 5 min or until vegetables are tender.
  2. Meanwhile, melt the remaining butter (4 tablespoon) over medium heat in medium saucepan. Stir in all-purpose flour, now cook and whisk constantly for 1 minute. While actively whisking, slowly pour in the milk (whisk until no lumps remain). Stirring constantly until the mixture begins to boil and thicken. Now Stir in the heavy cream. Remove the heat and when all vegetables are tender pour them onto the soup and stir. after that, reduce the heat and add parmesan and cheddar cheese and stir until melted.
  3. Serve warm with your desired toppings.

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