Potato Cream Soup With Broccoli Chunks

  • Difficulty: Medium
  • 45 minutes
  • 3 servings

This one is as creamy as a soup can get! It has buttery and smokey potatoes cooked in milk and vegetable stock, it has broccoli and gooey Cheddar. Make it creamier and you get … mashed potatoes.

Ingredients Needed for Potato Cream Soup With Broccoli Chunks

2 ounces butter
1 onion, minced
salt
3-4 potatoes, cubed
3-4 cups vegetable stock
1 cup milk
6 ounces broccoli florets
pepper
2 ounces Cheddar, grated
1-2 teaspoons flour

How to Cook Potato Cream Soup With Broccoli Chunks

  1. Melt the butter in a pot over low heat.
  2. Add the onion and cook it until tender, then season with salt.
  3. Add the potatoes, cover with stock, and boil for 25 minutes.
  4. Mash them using a hand blender.
  5. Stir in the milk.
  6. Add the broccoli, season with pepper, and boil for 6-8 more minutes.
  7. Add the Cheddar and flour to a bowl and mix them.
  8. Add this mixture to the simmering pot and mix until the cheese melts (2-3 minutes).

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