Broccoli & Potato Cheddar Soup

Name: Broccoli & Potato Cheddar Soup
Prep time: 15 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: American
Ingredients: 4 -5 Heaping Cups Fresh Broccoli and Stems; 3 Tablespoons Butter; 1 Large Onion, Diced; 3 Cloves Garlic, Minced; ½ - ¾ Cups All-Purpose Flour (Use more for a thicker soup); 4 ½ Cups Chicken Stock; 1 ½ Cups Milk or Half and Half; 1 Cup Broccoli Water; 1 Tablespoon Italian Seasoning; ¼ Teaspoon Cayenne Pepper; 4 Cups Cubed Potato; 4 Ounces Cream Cheese; 1 ½ Cups Sharp Cheddar, Grated

by What's For Din'? August 29, 2020

written by What's For Din'? August 29, 2020

Broccoli & Potato Cheddar Soup Recipe – 30 MINUTE MEALS

I swear I am ALWAYS sick! So what I thought was a cold, turned out to be the flu. Fun stuff! But I was so happy I had some broccoli and potato soup already made to get me through! This soup is so creamy, so flavorful, yet it is not heavy! The best part? You can make this in less than 30 minutes. BOOM.

I know you will love this recipe.

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Broccoli & Potato Cheddar Soup

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 15 Minutes Cooking Time: 17 Minutes 17 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 -5 Heaping Cups Fresh Broccoli and Stems
3 Tablespoons Butter
1 Large Onion, Diced
3 Cloves Garlic, Minced
½ - ¾ Cups All-Purpose Flour (Use more for a thicker soup)
4 ½ Cups Chicken Stock
1 ½ Cups Milk or Half and Half
1 Cup Broccoli Water
1 Tablespoon Italian Seasoning
¼ Teaspoon Cayenne Pepper
4 Cups Cubed Potato
4 Ounces Cream Cheese
1 ½ Cups Sharp Cheddar, Grated

Instructions

Bring a large pot of water to boil. Add prepared broccoli and stems.
Blanch for 3 minutes and immediately remove and place it in a bowl of ice water. This stops the cooking process. Reserve 1 Cup of the water that the broccoli blanched in. Set aside.
In a large pot over medium-high heat add butter and onion. Sauté until almost translucent. About 4 minutes. Add garlic, Italian seasoning, cayenne, salt, and pepper, and cook an additional minute.
Add flour and continuously stir. Cook for 2 minutes.
Whisk in chicken stock, milk, and broccoli water. Season again with salt and pepper. Once whisked thoroughly add cubed potatoes.
Bring to a soft boil, turn heat to medium and simmer for about 5 minutes or until the potatoes ALMOST fork tender.
Add cream cheese, cheddar, and broccoli. Stir to melt the cheese and continue to simmer until broccoli is to your desired consistency. I simmer mine for about 5 minutes.

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What's For Din'?

My name is Courtney Budzyn and I LOVE FOOD! There's nothing I love more than a good homemade meal. In a world with highly processed food at every corner, it is my mission to teach people how to make food the old fashioned way. I am a self-taught cook and I'm still learning new things every day. It all started when I married my lovely husband Mike. He always suggested that I try cooking new things. Taking his suggestion I found a talent I never knew I had. Join me as I share my favorite homemade recipes!

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