broccoli potato soup
This quick and easy broccoli potato soup is so creamy and loaded with flavor from cheddar cheese, fresh carrots, celery, and onions. It takes less than thirty minutes to make and contains only wholesome, all-natural ingredients.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 - ribs celery, chopped
- 3 medium carrots, peeled, and chopped
- 3 cloves garlic, minced
- 2 medium Yukon Gold potatoes, cut into 1/2 inch cubes
- 4 cups low-sodium chicken broth
- 4 cups broccoli florets, coarsely chopped
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar
- salt, to taste
- freshly ground black pepper, to taste
How To Make broccoli potato soup
-
Step 1Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onions, celery, and carrots. Cook until the onion and celery are soft.
-
Step 2Reduce the heat to low and add the garlic and potatoes. Cook for 2 minutes, stirring frequently.
-
Step 3Add the chicken broth and bring the pot to a low boil. Reduce and simmer for 7-8 minutes.
-
Step 4Add the broccoli and cook for 3-4 minutes or until the potatoes and broccoli are tender.
-
Step 5Remove about half of the soup to a large bowl. Using an immersion blender, blend the remaining soup in the pot.
-
Step 6Stir in the remaining soup, cream, and cheddar cheese by small handfuls until melted. Season with salt and freshly ground black pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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