Recipe: Broccoli Potato Soup
Is the weather getting cooler in your area? I love making warm soups when fall arrives. Here’s a recipe for one of my family’s favorite soups.
Broccoli Potato Soup
- 6-8 potatoes, chopped
- 1 14 oz can chicken broth
- 3 cups broccoli florets
- 2 cups milk
- 3 Tbsp all-purpose flour
- 2 cups shredded cheese (Mexican, Cheddar or your favorite)
- 2 cups winter greens (curly endive, chicory, romaine, escarole or spinach— I prefer spinach)
In a large saucepan, combine potatoes and broth. Bring to boil, reduce heat and simmer, covered, for 8 minutes. Mash slightly. Add broccoli and milk, bring to simmering.
In a medium bowl, toss flour with cheese. Gradually add to soup, stirring cheese until melted. Season to taste with salt and pepper. Divide among serving bowls. Top with greens and additional cheese. (I put my spinach in at the same time as everything else.)
To make it kid friendly, I bake tater tots according to package directions and add some to the top of the kids’ soup. They love it! You can find more dairy recipes here.