Creamy Broccoli Soup

★★★★★ 2 Reviews
savadas avatar
By Stacey Vadas
from Crown Point, IN

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.

prep time 20 Min
cook time 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
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How To Make

  • 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.
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