Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, broccoli & cheese potato soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Broccoli & Cheese Potato Soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Broccoli & Cheese Potato Soup is something which I’ve loved my entire life.
Whether served alone or paired with chicken in a stir-fry, broccoli is a veggie that's sure to please. Broccoli is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".
To get started with this recipe, we have to prepare a few ingredients. You can have broccoli & cheese potato soup using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli & Cheese Potato Soup:
- Get 3 cup cubed peeled potatoes
- Make ready 1 medium onion, chopped
- Get 2 garlic cloves, minced
- Make ready 2 cup reduced-sodium chicken broth
- Make ready 1 3/4 cup water
- Get 1/4 tsp pepper
- Make ready 1/8 tsp salt
- Get 3 cup frozen broccoli florets
- Make ready 3 tbsp all-purpose flour
- Take 1/3 cup fat-free milk
- Prepare 1/2 cup shredded reduced-fat sharp cheddar cheese
- Prepare 1 Minced fresh parsley
Broccoli and Brussels sprouts combine and come together in delightful way. If you love Brussels sprouts, this is a nice way to reintroduce them to your friends and family. Use fresh Brussels sprouts and broccoli. If the sprouts are large, trim and quarter them.
Steps 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 is a rich source of vitamins, minerals, and antioxidants. Antioxidants can help prevent the development of various conditions. The body produces molecules called free radicals during. Broccolini is a cross between broccoli and Chinese broccoli. The cross combines the long stems of Chinese broccoli with the florets of broccoli, and has a milder flavor than broccoli.
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