Friday, March 21, 2014
Potato Broccoli Cheddar Soup
I've made several different kinds of soups this past winter, but this potato broccoli cheese soup is my favorite.
It's such a hearty, delicious, and filling soup that actually tastes even better warmed up the next day. I love getting broccoli into my recipes anyway I can, as it's one of my favorite vegetables, and so good for you.
You can use whatever potatoes you have on hand, and don't even need to peel them. I do recommend using half-and-half for extra richness, but milk will work, too.
Recipe for Potato Broccoli Cheddar Soup
1 cup chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 tablespoons butter
4 cups chicken broth
2 cups broccoli florets
2 cups cubed, unpeeled potatoes
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon black pepper
3 cups half-and-half (or milk) divided
1/3 cup all-purpose flour
2 cups shredded cheddar cheese
Sauté onion, carrots and celery in a large pot until onion is tender, about 5 minutes. Add broth, broccoli, potatoes, and seasonings, heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender, 10-15 minutes. Heat soup to boiling, stir in combined 1 cup half-and-half and flour, stirring, until thickened, about 1 minute.
Stir in remaining 2 cups half-and-half, reduce heat to medium, and add cheese stirring until melted.
Makes 6 entrée servings.
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