Broccoli Cheddar Potato Soup
The recipe Broccoli Cheddar Potato Soup can be made in approximately 45 minutes. This gluten free recipe serves 6 and costs $1.7 per serving. One serving contains 385 calories, 23g of protein, and 25g of fat. This recipe from Cooking Ala Mel has 26 fans. It works well as a rather inexpensive soup for Autumn. A mixture of vegetable broth, whole milk, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 75%, this dish is solid. If you like this recipe, you might also like recipes such as Potato Broccoli Cheddar Soup, Potato Cheddar Soup With Broccoli and Cauliflower, and Cheddar Cheesy Broccoli and Potato Soup.
Servings: 6
Ingredients:
12 oz. frozen broccoli florets, steamed (or 4 cups fresh broccoli, steamed)
2 cloves garlic, minced
2 Tbsp olive oil
1 cup onion, chopped
1 cup plain greek yogurt (I love Chobani)
3 cups red potatoes (about 3 medium), roughly chopped
salt & pepper, to taste
2 cups shredded cheddar cheese
shredded cheese, for serving
3 cups vegetable broth
1 cup milk (I use whole milk)
Equipment:
pot
blender
Cooking instruction summary:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until fragrant and the onion is translucent. Add the broth and potatoes, and cover, cooking until the potatoes are soft, about 20 minutes.Add half of the steamed broccoli florets, and then transfer the mixture to a blender. Blend until smooth.Transfer the pureed soup back to the soup pot, and add the milk and cheese. Stir until the cheese is melted. Remove the pot from the heat, and stir in the yogurt, until smooth. Season with salt and pepper, and stir in the remaining steamed broccoli florets.Serve soup with a sprinkle of cheese and a hunk of crusty bread. Enjoy!
Step by step:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, and cook until fragrant and the onion is translucent.
3. Add the broth and potatoes, and cover, cooking until the potatoes are soft, about 20 minutes.
4. Add half of the steamed broccoli florets, and then transfer the mixture to a blender. Blend until smooth.
5. Transfer the pureed soup back to the soup pot, and add the milk and cheese. Stir until the cheese is melted.
6. Remove the pot from the heat, and stir in the yogurt, until smooth. Season with salt and pepper, and stir in the remaining steamed broccoli florets.
7. Serve soup with a sprinkle of cheese and a hunk of crusty bread. Enjoy!
Nutrition Information:
covered percent of daily need
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