Potato Broccoli Cheese Soup |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Heat oil, melt butter.
2. Soften onion & garlic in the blend, 8-10 minute
3. Add parsley, potato, broccoli, and broth.
4. Bring to a boil, simmer 30 minute
5. Whisk milk and flour in separate bowl, set aside.
6. Smash 1/3-1/2 of the potatoes with potato masher.
7. Blend in milk mix, then add velveeta and melt.
8. Turn off burner, and allow soup to thicken, about 5 minutes.
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