Potato and Broccoli Cheese Soup is great on the side of a salad or light dinner. The parsley adds a nice finish. This is a simple ingredient soup and comes together really quickly. It is great for a vegetarian option by switching out the chicken broth for vegetable broth.
Stove Top
Recipe serves: 6
Serving size: 1 cup
Total time: 25 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
cayenne pepper
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hot sauce
-
four
Grocery
-
3 medium potatoes
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1 bunch flat leaf parsley
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1 - medium onion
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1 - bulb of garlic
-
1/2 pound broccoli crowns
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1 - chicken broth 32 oz
-
8 oz block sharp cheddar cheese
-
1/2 gallon milk
Let's prep!
Ingredients
Prep
Ingredients
| 3 cups peeled potatoes, cubed |
| 1 medium onion, chopped |
| 2 garlic cloves, minced |
| 2 cups chicken broth |
| 1 cup water |
| 1/4 teaspoon cayenne |
| 1/2 tablespoon hot sauce |
| 1/2 teaspoon salt |
| 3 cups broccoli florets |
| 3 tablespoons flour |
| 1/3 cup milk |
| 1/2 cup sharp cheddar cheese, shredded |
| 1/8 cup fresh parsley, chopped |
Prep
- Gather all of your ingredients and measuring tools
- Add to a medium pot
- 3 cups peeled potatoes, cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup water
- 1/4 teaspoon cayenne
- 1/2 tablespoon hot sauce
- 1/2 teaspoon salt
- Chop broccoli and set aside
- Add to a small prep bowl and mix:
- 1/3 cup milk
- 3 tablespoons flour
- grate 4 ounces of cheese and add to bowl with lid; refrigerate
- Measure 1/8 cup of parsley then chop. Add to a small bowl; refrigerate.
Let's cook!
- Complete the prep from the prep tab above.
- Place the Dutch oven over medium heat and bring to a boil. Cover for 10 – 15 minutes until potatoes are tender.
- Add broccoli for 4 minutes.
- Stir in milk and flour slurry 1 – 2 minutes until thickened.
- Scoop out serving, top with cheese and parsley. Enjoy!
