Baked Potato Broccoli Soup

Baked Potato Broccoli Soup

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Recreate this creamy and thick potato broccoli soup. Top with bacon and complete this hearty dish with a bread of your choice.

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Chicago

Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

7 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 2 cans low-sodium fat-free chicken broth, divided
  • 3 cups peeled, cubed potato
  • 2 cups broccoli florets, chopped
  • 1 small onion, chopped
  • 1 1/4 cups 2 percent milk
  • 8 oz. sharp cheddar cheese, shredded
  • ¼ cup fully cooked bacon pieces
  • ½ cup chopped green onions

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Directions

Combine flour and 1/3 cup chicken broth and whisk until smooth.
Place together remaining chicken broth, milk, onion, potatoes, and broccoli in a Dutch oven. Bring to a boil, then cover and reduce heat. Let the mixture simmer for 8 minutes. Then, while stirring, add in flour mixture. Cook for 5 minutes and stir continuously.
Reduce heat to medium-low and stir in milk and 8 ounces shredded cheese. Cook until cheese begins to melt. When done, top each bowl or serving of soup with bacon pieces, and chopped green onions.


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