Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, broccoli & cheese potato soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Broccoli & Cheese Potato Soup is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Broccoli & Cheese Potato Soup is something which I’ve loved my entire life.
Broccoli is a green vegetable (Brassica oleracea var. italica) in the flowering plant family Brassicaceae (formerly Cruciferae), characterized by fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. Broccoli, form of cabbage, of the mustard family, grown for its edible flower buds and stalk. Native to the eastern Mediterranean and Asia Minor, broccoli was cultivated in ancient Rome.
To get started with this recipe, we have to first prepare a few components. You can have broccoli & cheese potato soup using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Broccoli & Cheese Potato Soup:
- Prepare 3 cup cubed peeled potatoes
- Make ready 1 medium onion, chopped
- Make ready 2 garlic cloves, minced
- Get 2 cup reduced-sodium chicken broth
- Prepare 1 3/4 cup water
- Get 1/4 tsp pepper
- Prepare 1/8 tsp salt
- Take 3 cup frozen broccoli florets
- Take 3 tbsp all-purpose flour
- Prepare 1/3 cup fat-free milk
- Make ready 1/2 cup shredded reduced-fat sharp cheddar cheese
- Make ready 1 Minced fresh parsley
Broccoli is a sun-loving, cool-season crop that is best grown in the spring or fall. Broccoli is worth growing for its nutritional content alone. This cole crop is rich in vitamins and minerals, and is a good. You can plant a spring and early summer crop in late winter or.
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.
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