Broccoli Potato & Cheese Soup

14 ingredients
5 steps

Ingredients

  • 4 whole Russet Potatoes, Peeled And Cubed
  • 1 whole Onion, Chopped
  • 2/3 cups Melted Butter, Plus 1 Tablespoon For Cooking Onions, Divided
  • 1/4 cups Flour
  • 2 cups Half-and-half
  • 3 cups 1% Milk
  • 5 cups Chicken Stock
  • 1-1/2 pound Fresh Broccoli, Chopped Into Bite Size Pieces
  • 1 cup Julienned Carrots
  • 1-1/2 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Cubed Velveeta
  • 1/2 teaspoons Nutmeg

Directions

  1. 1
    Boil cubed potatoes till they are a little hard on the inside. Drain and set aside.
  2. 2
    Saute onion in 1 tablespoon butter till tender. Set aside.
  3. 3
    Cook melted butter and flour in a large pot using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half and milk. Add the chicken stock, whisking the entire time. Simmer for 20 minutes.
  4. 4
    Add the broccoli, carrots, potatoes and onions. Cook over low heat until the veggies are tender, about 20-25 minutes. Add salt and pepper. The soup should be thick by now. Pour half the soup into a blender, puree, and return to the ot (I use an immersion blender for this). Return to heat and add both cheeses; stir until well blended. Stir in nutmeg and serve.
  5. 5
    Serves 10 to 12.

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