Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, broccoli & cheese potato soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Broccoli & Cheese Potato Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Broccoli & Cheese Potato Soup is something which I’ve loved my whole life. They are fine and they look fantastic.
Broccoli (Brassica oleracea) is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts. These vegetables are known for their beneficial health effects. Broccoli is a green vegetable (Brassica oleracea var. italica) in the flowering plant family Brassicaceae (formerly Cruciferae), characterized by fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk.
To get started with this recipe, we must first prepare a few ingredients. You can have broccoli & cheese potato soup using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli & Cheese Potato Soup:
- Get 3 cup cubed peeled potatoes
- Get 1 medium onion, chopped
- Get 2 garlic cloves, minced
- Make ready 2 cup reduced-sodium chicken broth
- Make ready 1 3/4 cup water
- Make ready 1/4 tsp pepper
- Take 1/8 tsp salt
- Get 3 cup frozen broccoli florets
- Make ready 3 tbsp all-purpose flour
- Get 1/3 cup fat-free milk
- Take 1/2 cup shredded reduced-fat sharp cheddar cheese
- Take 1 Minced fresh parsley
Broccoli is a bonafide dinnertime hero. Broccoli is a bonafide dinnertime hero. Some people prefer broccoli florets, but you can eat the leaves and stems, too. The stalk contains the most fiber, while broccoli leaves are highest in cell-protecting antioxidants.
Instructions to make Broccoli & Cheese Potato Soup:
- In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
- In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
- Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley. Yield: 3 servings.
Broccoli, form of cabbage, of the mustard family, grown for its edible flower buds and stalk. Broccoli is a green vegetable from the cabbage family. It is generally sold in heads, which have multiple florets branching off a central stem, and sometimes have leaves still attached. Broccoli is a member of the brassica clan, and so is related to cabbage, cauliflower What we know today as Broccoli — the kind that is standard in North American and UK. Broccoli is a cruciferous vegetable rich in nutrients.
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