Broccoli Potato Soup

Broccoli Potato Soup

24 minutes

Broccoli Potato Soup

Broccoli Potato Soup


1 tablespoon Margarine

1 medium Yellow onion, chopped, (about 1c)

2 cloves garlic, minced

1/2 cup shredded carrots

1 teaspoon Dried dill

3 cups broccoli flowerets

3 cups chicken broth

2 medium russet potatoes, peeled and diced, (about 2c)

1 cup Evaporated skim milk

1 teaspoon black pepper

1 cup shredded cheddar cheese, divided


In a lg saucepan, melt margarine over med-high heat. Add onion. Cook, stirring, until tender-about 7 minutes. Add garlic and dill. Cook, stirring, for 1 minute longer Add broccoli, broth, and potatoes to saucepan; bring to a boil. Reduce heat to med-low and simmer partially covered until vegetables are tender-about 10 minutes.

Using a slotted spoon, place broccoli mixture in a blender or food processor fitted with the metal blade. Process until smooth; return to saucepan. Stir milk, 1/2teaspoon salt, and pepper into saucepan. Cook, stirring, until soup is heated through, about 5 minutes. Add 1/4c cheese; stir until melted- about 1 minute. Ladle soup into individual bowls.

Sprinkle with remaining cheese and serve immediately.

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