Broccoli Cheese and Potato Soup

Ingredients

  • 1 tablespoon butter
  • 1 medium yellow onion chopped
  • 3 large white potatoes cubed, about 4 cups
  • 4 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 6 cups broccoli florets
  • 3 cups whole milk
  • 3 cups shredded medium cheddar cheese
  • 2 tablespoons flour
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally. Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher. Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
  2. Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste

See more from Source:

https://www.foodiecrush.com/broccoli-cheese-potato-soup/


Leave Me a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s