Creamy Broccoli Potato Soup

Creamy Broccoli Potato Soup

Creamy Broccoli Potato Soup
00
Serves: 4

Ingredients

  • 2 1/2 pound – russet potato
  • 1 medium – onion
  • 4 cup – chicken broth, low-sodium
  • 1 cup – water
  • 3 cup – broccoli, florets
  • 3 cup – cheddar cheese, shredded
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground

Directions

  1. Boil or steam all 3 pounds of potatoes until tender.
  2. In a large pot, saute 1 chopped onion in olive oil until translucent, then add 1 quart of chicken broth, 1 cup water, and 3 cups of chopped broccoli florets.
  3. Roughly chop all but one of the potatoes (set that last one aside for tomorrow) and add them to the broth.
  4. Bring soup to a simmer until the broccoli is just cooked, then puree it with an immersion blender, leaving some chunks if you like.
  5. Stir in 3 cups shredded cheddar cheese, salt and pepper to taste. Serve!

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 622 31%
  • Fat: 29 g 45%
  • Carb: 58 g 19%
  • Fiber: 8 g 32%
  • Protein: 33 g 66%
  • Sugar: 4 g
written by
Jessica Madsen

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Comments(2)
Dana says:

It’s just three potatoes, not three pounds of potatoes, right? And we’re only using two of the potatoes in this recipe?

Hi Dana! Terita says the recipe works best with about 2 1/2 pounds of the potatoes. I’ll get it changed in the recipe. Sorry for the inaccuracy and thanks for asking the question so we could get it fixed!

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