Broccoli Potato Soup (Print Version)
# Ingredients:
01 -
2 cans (14.5 oz each) chicken broth.
02 -
2-3 large carrots, peeled & sliced.
03 -
4 medium potatoes, peeled & diced.
04 -
1 tsp onion powder.
05 -
2 small broccoli heads, chopped.
06 -
1/3 cup butter.
07 -
1/4 cup all-purpose flour.
08 -
3 1/2 to 4 cups milk.
09 -
4 cups shredded cheddar cheese.
10 -
1 tsp salt.
# Instructions:
01 -
Heat chicken broth in a large pot over medium heat.
02 -
Add diced potatoes and sliced carrots to the pot; cook for about 10 minutes until slightly tender.
03 -
Add chopped broccoli to the pot and cook for an additional 5 minutes.
04 -
In a separate pan, melt butter over medium heat, then stir in flour to create a roux. Cook for 2 minutes, stirring constantly.
05 -
Slowly whisk milk into the butter-flour mixture until smooth and thickened.
06 -
Pour the milk mixture into the pot with the cooked vegetables and stir well to combine.
07 -
Add shredded cheddar cheese, stirring until melted and fully incorporated.
08 -
Season with salt, adjusting the seasoning to taste.
# Notes:
01 -
This Loaded Broccoli Potato Soup is warm, creamy, and packed with cheesy goodness, making it the perfect comfort food for chilly days.