Broccoli & Cheese Potato Soup

Name: Broccoli & Cheese Potato Soup
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 cup cubed peeled potatoes; 1 medium onion, chopped; 2 garlic cloves, minced; 2 cup reduced-sodium chicken broth; 1 3/4 cup water; 1/4 tsp pepper; 1/8 tsp salt; 3 cup frozen broccoli florets; 3 tbsp all-purpose flour; 1/3 cup fat-free milk; 1/2 cup shredded reduced-fat sharp cheddar cheese; 1 Minced fresh parsley

Jon Zatkoff @jonzatkoff

Broccoli & Cheese Potato Soup

Jon Zatkoff @jonzatkoff

Saved

Ingredients

15 mins

4 servings

3 cupcubed peeled potatoes
1medium onion, chopped
2garlic cloves, minced
2 cupreduced-sodium chicken broth
1 3/4 cupwater
1/4 tsppepper
1/8 tspsalt
3 cupfrozen broccoli florets
3 tbspall-purpose flour
1/3 cupfat-free milk
1/2 cupshredded reduced-fat sharp cheddar cheese
1Minced fresh parsley

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Steps

15 mins

1

In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
2

In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
3

Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley. Yield: 3 servings.