Broccoli and Potato Soup Recipe
Broccoli became popular due to its seemingly never-ending health benefits. While this super-vegetable has gotten a bad reputation as being one of the most dreaded vegetables on a child’s dinner plate, there are actually many delicious ways to prepare the vegetable with its alluring green stalk and bushy top. And this recipe is definitely on top of the list. This broccoli and potato soup would surely become your child’s favorite because of its amazingly delicious tandem of both broccoli and potato combined with the remarkably rich creamy broth and its unique blend of flavors which your child just simply can’t resist!
Ingredients
- ⅓ cup chopped onion (50 g)
- ⅓ cup chopped celery (33 g)
- 2 tablespoons butter or 2 tablespoons margarine (30 g)
- ¼ cup flour (30 g)
- 4 cups diced peeled potatoes (700 g)
- 2½ cups chopped broccoli, steamed until crisp tender (270 g)
- 3 cups chicken broth (710 ml)
- 2 cups shredded cheddar cheese (200 g)
- 2 cups skim milk (250 g)
- ¼ teaspoon pepper (1 g)
- 1 dash paprika
- salt
- Optional: minced fresh parsley
Instructions
- In a large deep skillet, melt the butter and sauté the onion and celery over medium heat until cooked and tender.
- Mix in the flour, pepper, salt, and paprika. Stir continuously until smooth and even.
- Add broth, milk, and potatoes, while stirring constantly. Let the mixture boil and thicken.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are cooked just enough.
- Blend in the cheese and cooked broccoli and stew over low heat until cheese liquefies and the soup is thickened enough.
- Sprinkle each serving with parsley if desired.
- Serve warm and enjoy!
Notes
Serve in with warm crusty whole wheat rolls to savor this deliciously healthy soup.
