POTATO BROCCOLI CHEESE SOUP

Potato Broccoli Cheese Soup image

The perfect blend between baked potato and broccoli cheese soup. Creamy, hearty, amazingly tasty. This was a soup I created one day while fishing for ingredients in the fridge. Turned out so well, it became a favorite.

Provided by bekajoi

Categories Chowders

Time 45m

Yield 12 cups, 8-10 serving(s)

Number Of Ingredients 11

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Ingredients

2 tablespoons olive oil
4 tablespoons butter
1 teaspoon parsley
1 medium onion, chopped
garlic clove, pressed or minced
4 large potatoes, baked, then chunked (baking size)
1 cup broccoli floret, chopped
6 cups broth, veggie or 6 cups chicken
2 cups milk
3 tablespoons chickpea flour (all purpose is fine if you cannot find)
1 cup Velveeta cheese, chunked or 1 cup cheddar cheese, shredded

Steps:

Heat oil, melt butter.
Soften onion & garlic in the blend, 8-10 minute
Add parsley, potato, broccoli, and broth.
Bring to a boil, simmer 30 minute
Whisk milk and flour in separate bowl, set aside.
Smash 1/3-1/2 of the potatoes with potato masher.
Blend in milk mix, then add velveeta and melt.
Turn off burner, and allow soup to thicken, about 5 minutes.

Nutrition Facts : Calories 284.7, Fat 12, SaturatedFat 5.7, Cholesterol 24.1, Sodium 554.6, Carbohydrate 38.7, Fiber 4.5, Sugar 2.7, Protein 7.1

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