Broccoli Cheddar Potato Soup

The recipe Broccoli Cheddar Potato Soup can be made in approximately 45 minutes. This gluten free recipe serves 6 and costs $1.7 per serving. One serving contains 385 calories, 23g of protein, and 25g of fat. This recipe from Cooking Ala Mel has 26 fans. It works well as a rather inexpensive soup for Autumn. A mixture of vegetable broth, whole milk, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 75%, this dish is solid. If you like this recipe, you might also like recipes such as Potato Broccoli Cheddar Soup, Potato Cheddar Soup With Broccoli and Cauliflower, and Cheddar Cheesy Broccoli and Potato Soup.

Servings: 6

 

Ingredients:

12 oz. frozen broccoli florets, steamed (or 4 cups fresh broccoli, steamed)

2 cloves garlic, minced

2 Tbsp olive oil

1 cup onion, chopped

1 cup plain greek yogurt (I love Chobani)

3 cups red potatoes (about 3 medium), roughly chopped

salt & pepper, to taste

2 cups shredded cheddar cheese

shredded cheese, for serving

3 cups vegetable broth

1 cup milk (I use whole milk)

Equipment:

pot

blender

Cooking instruction summary:

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until fragrant and the onion is translucent. Add the broth and potatoes, and cover, cooking until the potatoes are soft, about 20 minutes.Add half of the steamed broccoli florets, and then transfer the mixture to a blender. Blend until smooth.Transfer the pureed soup back to the soup pot, and add the milk and cheese. Stir until the cheese is melted. Remove the pot from the heat, and stir in the yogurt, until smooth. Season with salt and pepper, and stir in the remaining steamed broccoli florets.Serve soup with a sprinkle of cheese and a hunk of crusty bread. Enjoy!

 

Step by step:


1. In a large pot, heat the olive oil over medium heat.

2. Add the onion and garlic, and cook until fragrant and the onion is translucent.

3. Add the broth and potatoes, and cover, cooking until the potatoes are soft, about 20 minutes.

4. Add half of the steamed broccoli florets, and then transfer the mixture to a blender. Blend until smooth.

5. Transfer the pureed soup back to the soup pot, and add the milk and cheese. Stir until the cheese is melted.

6. Remove the pot from the heat, and stir in the yogurt, until smooth. Season with salt and pepper, and stir in the remaining steamed broccoli florets.

7. Serve soup with a sprinkle of cheese and a hunk of crusty bread. Enjoy!


Nutrition Information:

Quickview
385k Calories
22g Protein
25g Total Fat
18g Carbs
18% Health Score
Limit These
Calories
385k
19%

Fat
25g
39%

  Saturated Fat
13g
82%

Carbohydrates
18g
6%

  Sugar
7g
8%

Cholesterol
67mg
22%

Sodium
1129mg
49%

Get Enough Of These
Protein
22g
46%

Vitamin C
56mg
68%

Vitamin K
63µg
60%

Calcium
534mg
53%

Phosphorus
440mg
44%

Vitamin B2
0.47mg
28%

Vitamin A
1240IU
25%

Selenium
16µg
24%

Vitamin B12
1µg
23%

Zinc
2mg
18%

Potassium
551mg
16%

Folate
60µg
15%

Vitamin B6
0.28mg
14%

Manganese
0.24mg
12%

Magnesium
46mg
12%

Fiber
2g
10%

Vitamin B5
0.93mg
9%

Vitamin E
1mg
9%

Vitamin B1
0.13mg
9%

Iron
1mg
7%

Copper
0.12mg
6%

Vitamin D
0.87µg
6%

Vitamin B3
1mg
5%

covered percent of daily need
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Related Videos:

Potato, Broccoli, and Cheddar Soup - Everyday Food with Sarah Carey

 

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Food Trivia

The Arabs invented caramel.

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