Creamy Potato Broccoli Soup
January has been unusually cool and rainy here in Florida this year, and this kind of weather always makes me crave a warm bowl of soup often. This month I have made lentil soup, a vegetable-packed soup, a pasta and bean soup, along with this creamy potato and broccoli soup. Potatoes are a great addition to “creamy” soups as they add thickness and body when blended giving the impression that cream has been added. This soup is a take off of the popular loaded baked potato soup, but the addition of broccoli and other vegetables, along with the use of low-fat cheese makes it a much healthier choice.
This soup is so hearty and rich, that along with some crusty whole grain bread and a crisp salad it can be served as a main course. To garnish the soup, you can add toasted croutons, turkey bacon bits, chopped green onions, or some additional grated cheese. I use Russet potatoes in this soup as their starchy texture works perfectly in this recipe.
- Broccoli’s most important nutrients include vitamin C, vitamin A, folic acid, calcium, and fiber.
- Potatoes and just a little flour are used instead of cream are used to thicken the soup.
- Low fat cheese is used in this recipe to decrease fat calories.
Creamy Potato Broccoli Soup
Yield: Serves 4 - 6
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients:
2 Teaspoons Olive Oil
1/2 Medium Onion
2 Medium Carrots, Coarsely Chopped
2 Celery Stalks, Coarsely Chopped
2 Cloves Garlic, Peeled
3 Tablespoons All-purpose Flour
4 Cups Low Sodium Chicken Broth
2 Medium Potatoes, Peeled And Cut Into 1-inch Dice
Salt & Pepper To Taste
4 Cups Chopped Broccoli Florets
1 Cup Reduced Fat Sharp Cheddar Cheese
1/2 Cup Grated Parmesan Cheese
Garnish of Choice
Directions:
Place the oil in a stock pot and heat over medium heat.
Place the onion, carrots, and celery in a food processor and pulse until finely chopped.
Spoon the vegetables into the oil, and cook over medium heat, stirring often until tender, about 5 minutes.
Add the flour, stirring constantly until mixed, then add the broth and potatoes.
Bring the soup to a boil, then reduce to a simmer and cook over low heat until the potatoes are soft, about 10 minutes.
Use a hand immersion blender (or blender) and blend about 1/3 of the soup until very smooth.
Add the broccoli, two cheeses, salt and pepper, and stir to mix.
Continue to cook over low heat until the broccoli is tender, about 5 minutes.
Serve soup warm in individual bowls with garnish of choice. (See options above)
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