Broccoli Potato & Cheese Soup Recipe

Name: Broccoli Potato & Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Russet Potatoes, Peeled And Cubed; 1 whole Onion, Chopped; 2/3 cups Melted Butter, Plus 1 Tablespoon For Cooking Onions, Divided; 1/4 cups Flour; 2 cups Half-and-half; 3 cups 1% Milk; 5 cups Chicken Stock; 1-1/2 pound Fresh Broccoli, Chopped Into Bite Size Pieces; 1 cup Julienned Carrots; 1-1/2 teaspoon Salt; 1 teaspoon Black Pepper; 2 cups Shredded Cheddar Cheese; 1 cup Cubed Velveeta; 1/2 teaspoons Nutmeg

Servings: persons

4 whole Russet Potatoes, Peeled And Cubed
1 whole Onion, Chopped
2/3 cups Melted Butter, Plus 1 Tablespoon For Cooking Onions, Divided
1/4 cups Flour
2 cups Half-and-half
3 cups 1% Milk
5 cups Chicken Stock
1-1/2 pound Fresh Broccoli, Chopped Into Bite Size Pieces
1 cup Julienned Carrots
1-1/2 teaspoon Salt
1 teaspoon Black Pepper
2 cups Shredded Cheddar Cheese
1 cup Cubed Velveeta
1/2 teaspoons Nutmeg

1
Boil cubed potatoes till they are a little hard on the inside. Drain and set aside.
2
Saute onion in 1 tablespoon butter till tender. Set aside.
3
Cook melted butter and flour in a large pot using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half and milk. Add the chicken stock, whisking the entire time. Simmer for 20 minutes.
4
Add the broccoli, carrots, potatoes and onions. Cook over low heat until the veggies are tender, about 20-25 minutes. Add salt and pepper. The soup should be thick by now. Pour half the soup into a blender, puree, and return to the ot (I use an immersion blender for this). Return to heat and add both cheeses; stir until well blended. Stir in nutmeg and serve.

1253

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 whole Russet Potatoes, Peeled And Cubed, 1 whole Onion, Chopped, 2/3 cups Melted Butter, Plus 1 Tablespoon For Cooking Onions, Divided, 1/4 cups Flour, and more.

Yes, Broccoli Potato & Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Potato & Cheese Soup

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