Broccoli potato and cheese soup

The weather is getting colder outside. This is the time of year when most people cook soup.

I remember I was pregnant with my second baby my mom brought over Panera Bread for lunch. She got me chicken noodle soup and she got broccoli potatoe cheese soup for herself which is her favorite. I looked at her soup and I thought it looked disgusting. But I tried it and it was delicious. But it can get expensive eating out with a family. So I make a big pot of soup for what I would pay for a cup worth. Bread goes great with this soup. Here is a recipe for bread sticks that I have.https://simplysenia.family.blog/2016/11/30/homemade-bread-sticks/

here what you will need:

1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
1/4 tsp kosher salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese

Chop onion, carrot, celery, garlic in a chopper or mini food processor or by hand whatever you prefer

In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes

Add flour, salt and pepper to the pot and stir until smooth.img_4444
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.

Add cheddar and American cheese, stir well and remove from heat.

IMG_4447.JPG

Using a blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

For 1 1/3 cup it’s 250 calories.

 

Advertisements

Leave a Reply

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 )

w

Connecting to %s