~ Cream Of Broccoli Potato Soup ~

Cassie *

By
@1lovetocook1x

My family loves broccoli soup, and potato soups especially my daughter. This soup combines both.
I happened to have one bag of broccoli left in my freezer. Had some potatoes to use up and a few scraps of ham needing used, so this is what I made and it was loved by all. Plenty left too for work tomorrow. Yum!

I pureed 3/4 of the potato/ broccoli mixture with my immersion blender and just left enough chunkiness for texture. Drizzled with some cream and a sprinkle of cheese when served. So comforting good!


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 c
peeled and cubed potatoes
3 - 4 c
chicken broth, depending how thick you like your soup i used 3 cup
1/2 c
half & half
1 tsp
salt
1/2 tsp
pepper
4 - 5 clove
garlic, minced
1 medium
onion, chopped
1 - 14 oz
frozen broccoli florets
1/3 c
milk
3 Tbsp
flour
1 c
shredded cheddar cheese
about
1/2 cup cooked ham, chopped
1 tsp
parsley paste or fresh chopped parsley

Directions Step-By-Step

1
In a dutch oven, add potatoes, 3 cups broth, salt, pepper garlic, onion and bring to a boil. Once boiling, cover and simmer for 10 - 12 minutes.
2
Add package of broccoli and simmer another 10 minutes.
3
In a bowl, whisk together the flour and 1/3 cup milk.

Stir in the milk mixture, simmer until thickened.
4
Remove pot from stove and cool a few minutes. In a blender or using an immersion blender, smooth 3/4 of potato/ broccoli mixture. You can puree it all if you wish, I just wanted added texture. Add more broth now, if wanting a thinner soup. We liked ours thick.
5
Pour blended mixture back into pot and return to stove. Stir in the cheese, ham, cream and parsley. Taste and re season if need be. Cook only long enough to heat the ham and melt cheese.
6
Serve with shredded cheese on top if desired and a drizzle of cream.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy