Cheesy Potato and Broccoli Soup
Cheesy Potato and Broccoli Soup
- Total Time: 50 minutes
- Yield: 6 - 8 1x
Description
A soup that is a meal! This hearty, vegetarian soup tastes like a loaded potato. This soup is creamy, cheesy, rich and full of vitamins.
Ingredients
2 Cups sodium-reduced vegetable stock
2 Cups milk (I used 2%)
¼ Cup all purpose flour (I used whole wheat)
1 tsp Dijon mustard
½ tsp salt, plus more
½ tsp pepper, plus more
½ tbsp (salted) butter
1 Medium onion, sliced into sticks
3 Cloves garlic, crushed
1 Head of broccoli, florets only and stalk cubed (see notes)
4 Medium potatoes, skin scrubbed clean, cubed1 Cup grated old cheddar
1 Cup grated old cheddar
Instructions
Whisk together the stock, milk, flour, Dijon mustard, the ½ tsp salt and ½ tsp pepper; set aside
Add the butter to a large pot and heat it over medium heat. When the butter has melted add in the onion; season with salt and pepper.
Sauté for 5-7 minutes, until the onion are soft and translucent (but you don’t want them darkened).
Add in the garlic, broccoli pieces and potatoes, mix constantly for about 30 seconds, careful not to let the garlic burn.
Give the milk mixture another quick mix and then add it to the pot; mix well.
Let the soup come to a boil (still over medium heat) and then drop the heat to a simmer over low; cover the pot with a tight-fitting lid.
Let the soup simmer for 30 to 45 minutes, until all broccoli and potato pieces are completely tender.
Stir in the cheddar.
Taste and adjust seasoning before you serve the soup.
Notes
- You can go with whatever stock you have on hand (sodium-reduced please!).
- A pinch or two of cayenne would be great for a little kick.
- When you cube the broccoli stalks make sure you shave them down first
(you can use a veggie peeler) to remove the tough outer skin. - I just used white potatoes but you can go with whatever you have on hand.
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes