Heather's Recipes

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Potato Soup with broccoli and cheese

Healthy and fast, this soup checks all the boxes...especially if you celebrate Meat-Free Mondays!

3 cups cubed peeled yukon gold potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1-3/4 cups water
1/2 tsp pepper
1/4 tsp salt
3 cups frozen broccoli florets
3 tbsp all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded sharp cheddar cheese

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 2 minutes more or until thickened.  Remove from heat; cool slightly.  Process in batches in a blender until smooth.  Return to pan; heat through.  Sprinkle servings with cheese.

Image:  Wikimedia Commons

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02/03/2014 10:35AM
Potato Soup with broccoli and cheese
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