February 8, 2012

Cheddar-Broccoli Soup with Potatoes

So like I've said before, I love broccoli cheddar soup. It's honestly my favorite. This recipe is once again from the Our Best Bites cookbook and I have to admit it beats out what was my "favorite" broccoli cheddar soup recipe. This recipe is much lighter and tastes great. Plus, I got to use my immersion blender for the first time that Jordan got me as a college graduation present last May... so I guess I've been scared of using it or something. Who knows? But now I'm addicted.
Cheddar-Broccoli Soup with Potatoes
Adapted from Our Best Bites
1 1/2 Tbsp. butter
1 tsp. onion powder or flakes
2 tsp. minced garlic
2 (14.5 oz) cans chicken broth
1 large baking potato, peeled and diced into 1/2-inch cubes
2 medium heads broccoli, chopped (about 4 cups florets and stems)
3 oz. cream cheese
2 cups milk
6 Tbsp. flour
2 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
1 Tbsp. dried parsley


1. In a large stockpot, heat the butter over medium-high heat. When hot, add onion and garlic. Saute for 1-2 minutes.
2. Add the chicken broth and potato and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Add the broccoli. Continue to simmer with the pot covered for about 5 more minutes or until both the potatoes and broccoli are tender.
3. While the soup is simmering, combine cream cheese, milk and flour in a blender and process until smooth. When potatoes and broccoli are tender, add the milk mixture to pot. Season with salt and pepper.
4. Simmer for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in cheddar cheese and parsley. If desired, use an immersion blender to blend until desired consistency is reached. You can also pulse it an a blender. {I like to pulse about half of the broccoli and potatoes and leave the rest as chunks.}

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