Broccoli Cheese Potato Soup
There’s no better way to warm up a cold winter evening than a warm bowl of cheesy soup featuring bits of tender potatoes and colorful broccoli.
Ingredients
- 2 cups unsalted chicken broth
- 3 red potatoes (about 1 pound), scrubbed and cut into 1/2-inch pieces (about 3 cups)
- 1/2 cup finely chopped onions
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 1/2 cups 2% milk
- 1/4 cup all-purpose flour
- 1 1/2 cups frozen broccoli cuts
- 1 cup (4 oz.) shredded Cheddar cheese
- shredded Cheddar cheese, optional
Instructions
In large saucepan combine stock, potatoes, onion, Worcestershire sauce, garlic, salt and red pepper. Bring to boiling. Reduce heat. Simmer, covered, for 12 to 15 minutes or until potatoes are tender.
Meanwhile, whisk together milk and flour. Stir milk mixture and frozen broccoli into potato mixture. Cook and stir over medium-high heat until boiling. Cook and stir for 2 minutes more.
Remove from heat. Stir in the 1 cup cheese, half at a time, until melted. Ladle into serving bowls. Top with additional cheese (if desired).
Nutrition Information
Serving size: 1 cup
Calories: 216
Carbohydrate: 22g (7%)
Protein: 12g (24%)
Total Fat: 9g (14%)
Saturated Fat: 5g (25%)
Trans Fat: 0g
Cholesterol: 27mg (9%)
Sodium: 405mg (17%)
Dietary Fiber: 2g (8%)
Calcium: 23%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Recipe Reviews (2)
My 2 favorite soups combined. Your carbohydrate and calorie count appear to be off though. I got 29.5 carbohydrates and 254 calories per serving on the carbmanager app.
Hi Carol! Thank you for your comment. We hope you make the soup and enjoy it! We use a different nutrition analysis software, which is why the numbers differ slightly. It is common for different software to give slightly different results. But, thank you for letting us know.