Broccoli, Cheese, and Potato Soup

Name: Broccoli, Cheese, and Potato Soup
Total time: 30 min
Yield: 6 personnes
Ingredients: 1 small onion, chopped; 1 medium carrot, chopped; 1 celery stalk, chopped; 2 cloves garlic, minced; 1 tbsp butter; 2 tbsp flour; 2 1/2 cups chicken broth (or vegetable broth); 1 cup fat free milk; 2 medium potatoes, peeled and diced small; 1/4 tsp kosher salt and fresh pepper; 4 cups broccoli florets, chopped; 1 1/2 cups reduced fat shredded sharp cheddar; 2 slices 2% cheddar or American cheese; 1 tbsp Parmesan cheese

Creamy and comforting, this one-pot soup combines fresh broccoli and tender potatoes into a rich, velvety meal. It is a wholesome favorite, ready in under 30 minutes for a satisfying weeknight dinner.

30 min

6 pers

saucepan

Entrée

vegetarian

healthy

broccoli

potato

Skinnytaste

Ingrédients

6 pers

1 small onion · chopped
1 medium carrot · chopped
1 celery stalk · chopped
2 cloves garlic · minced
1 tbsp butter
2 tbsp flour
2 1/2 cup chicken broth · (or vegetable broth)
1 cup fat free milk
2 medium potatoes · peeled and diced small
1/4 tsp kosher salt and fresh pepper
4 cup broccoli florets · chopped
1 1/2 cup reduced fat shredded sharp cheddar
2 slices 2% cheddar or American cheese
1 tbsp Parmesan cheese

Préparation

1
Chop the onion, carrot, celery, and garlic using a chopper or a mini food processor.
2
Melt the butter in a large soup pot over low heat, add the chopped vegetables, and sauté until softened, approximately 5 minutes.
3
Stir in the flour, salt, and pepper until the mixture is smooth.
4
Pour in the chicken broth and milk, add the potatoes, and increase the heat to bring the mixture to a boil. Cover the pot and simmer on low heat until the potatoes are tender, about 10 to 15 minutes.
5
Stir in the broccoli florets and Parmesan cheese. Cook uncovered for about 5 minutes until the broccoli is tender. Adjust seasoning with additional salt and pepper if needed.
6
Remove the pot from the heat and stir in the shredded cheddar and sliced cheese until melted.
7
Use an immersion blender to quickly pulse part of the soup for a thicker consistency. If no immersion blender is available, transfer 1-2 cups of the solids to a chopper to blend, then stir back into the pot.