Ingredients for Broccoli Cheese And Potato Soup
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How to Make Broccoli Cheese And Potato Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 medium chopped onion and 2 stalks of chopped celery. Saute until tender, about 5 minutes.
- Whisk in 2 tablespoons of all-purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika until smooth.
- Gradually whisk in 4 cups of chicken broth and 2 cups of milk (skim, whole, or half-and-half). Add 2 cups of cubed potatoes (or 1 (15 ounce) can of diced potatoes, drained). Bring to a boil, stirring constantly.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until potatoes are tender.
- Stir in 2 cups of chopped cooked broccoli and 1 1/2 cups of shredded cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
- Garnish with fresh parsley before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
40g
Carbs
7g
