Creamy Broccoli Soup

Stacey Vadas

By
@savadas

I made this for a light Sunday dinner and my son's friend told me to post this right away...it is that good! I serve this with a salad and my Mile High Biscuits.


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Rating:

Prep:

20 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

4 c
fresh broccoli florets
1 c
chopped celery
1/2 c
chopped carrots
1/2 c
chopped onion
2 medium
potatoes, peeled and diced
6 Tbsp
butter
6 Tbsp
flour
4 c
low sodium, fat free chicken broth
2 2/3 c
lowfat milk
1/2 Tbsp
parsley flakes
1 tsp
onion salt
1/2 tsp
garlic powder
1/2 tsp
kosher salt

Directions Step-By-Step

1
In a dutch oven, bring 2 cups of water to a boil. Add broccoli and boil 2 minutes. Drain and set aside.
2
In the same kettle, melt butter. Add celery, carrots, onion and diced potatoes and saute until onion is tender. Stir in flour until well blended.
3
Add the broth and milk and bring to a boil. Boil one minute, stirring constantly.
4
Add cooked broccoli, parsley flakes, onion salt, garlic powder, and kosher salt.
5
Reduce heat and simmer, covered, 40 to 50 minutes, or until vegetables are tender. If you want the soup a little thicker, at this point you can add some instant potato flakes until soup is desired consistency. Sprinkle each serving with shredded sharp cheddar cheese.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy