creamy broccoli soup

Name: Creamy Broccoli Soup
Prep time: 20 min
Cook time: 50 min
Cuisine: American
Ingredients: 4 cup(s) fresh broccoli florets; 1 cup(s) chopped celery; 1/2 cup(s) chopped carrots; 1/2 cup(s) chopped onion; 2 medium potatoes, peeled and diced; 6 tablespoon(s) butter; 6 tablespoon(s) flour; 4 cup(s) low sodium, fat free chicken broth; 2 2/3 cup(s) lowfat milk; 1/2 tablespoon(s) parsley flakes; 1 teaspoon(s) onion salt; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) kosher salt

(2 RATINGS)

90 Pinches 1 Photo

Stacey Vadas

Crown Point, IN

Updated on Aug 1, 2010

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.

Rate

prep time 20 Min

cook time 50 Min

method Stove Top

yield

Ingredients

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

How To Make creamy broccoli soup

Step 1

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

Step 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.
Step 3

Add the broth and milk and bring to a boil. Boil one minute, stirring constantly.
Step 4

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