Friday, July 1, 2011

Cheddar-Broccoli Soup with Potato

***Check out my new blog for better pics of this fantastic soup!

This is just delicious! I  add a little extra broccoli and potatoes, because I like my soups hearty. Yummy!

1 1/2 tablespoons butter
1 cup diced onion
4 cloves garlic, minced
2 (14.5 oz) cans chicken broth
1 large baking potato, peeled and diced into 1/2-inch cubes (I like my soups thicker, so I use 3 large potatoes)
2 medium heads broccoli, chopped (about 4 florets and stems)
3 oz cream cheese
2 cups low-fat milk
6 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
4 cups shredded sharp cheddar cheese
3 tablespoons fresh or 1 tablespoons dried parsley

1. In a large stockpot, heat the butter over medium-high heat. When hot, add the diced onion. Saute for 1 minute and then add garlic. Saute 1-2 minutes longer or until onions are tender.
2. Add the chicken broth and potato and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the broccoli. Continue to simmer with the pot covered for about 5 minutes or until both potatoes and broccoli are tender.
3. While the soup is simmering, combine cream cheese, milk,. and flour in a blender and process until smooth. When potatoes and broccoli are tender, add the milk  mixture to the pot. Season with salt and pepper.
4. Simmer for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in cheddar cheese and parsley. If desired, use an immersion blender to blend until desired consistency is reached. You can also pulse it in a blender.

Serves 6-8

{Kudos to Our Best Bites cookbook!}