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:
★★★★★ 2 votes
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

Step-By-Step

1In a dutch oven, bring 2 cups of water to a boil. Add broccoli and boil 2 minutes. Drain and set aside.

2In the same kettle, melt butter. Add celery, carrots, onion and diced potatoes and saute until onion is tender. Stir in flour until well blended.

3Add the broth and milk and bring to a boil. Boil one minute, stirring constantly.

4Add cooked broccoli, parsley flakes, onion salt, garlic powder, and kosher salt.

5Reduce 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