Broccoli Potato Cheese Soup

• Produce

  • 8 cups Broccoli florets, small
  • 2 Carrots, medium
  • 2 Celery stalk
  • 3 cloves Garlic
  • 1 Onion, medium
  • 4 Potatoes, medium

• Canned Goods

  • 5 cups Less sodium chicken broth

• Baking & Spices

  • 2 tbsp Flour
  • 1 Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 3 cups Cheddar, sharp
  • 2 cups Milk

Found on gatherforbread.com

Description

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalk, chopped
• 3 cloves garlic, minced
• 2 tablespoons flour
• ½ teaspoon salt
• pepper, to taste
• 5 cups less-sodium chicken broth (or vegetable broth)
• 2 cups milk
• 4 medium potatoes, peeled and diced small
• 8 cups (about 2 heads) broccoli florets, chopped small
• 3 cups shredded sharp cheddar

Directions

• Melt butter in a Dutch oven or small stockpot. Add chopped onions, carrots and celery. Sauté on low heat until softened, about 5 minutes. Add garlic. Stir and cook for 1 minute longer
• Stir in flour, salt and pepper to the pot. Mix and stir.
• Add chicken broth, milk and potatoes. Turn heat to high until it comes to a boil. Cover and continue to cook on low until potatoes are softened, about 10-15 minutes.
• Stir in broccoli florets. Sprinkle with salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and stir until cheese is melted.
• If you prefer a smooth consistency, blend with an immersion blender.