creamy broccoli soup

How To Make creamy broccoli soup

• 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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