4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% american cheese
1 tbsp parmesan cheese
Instructions
Chop onion, carrot, celery, garlic in a chopper or mini food
processor.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.
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.
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, place it in your
chopper, then add it back to the soup. This helps thicken it a bit.
Originally Submitted
11/27/2011
0 Out of 5 from
0 reviews
You can add this Broccoli Cheese and Potato Soup recipe to your own private DesktopCookbook.
