We’ve had an unusually cold winter in Georgia this year, and I can’t seem to get enough soup. It seems to warm both the body and soul. Broccoli and Cheese soup has always been one of my faves, and the addition of potatoes makes it a little more hearty and filling. I think you’re going to enjoy this Broccoli & Cheese Potato Soup recipe.
Broccoli Cheese Potato Soup
1 Cup Diced Onion
1 Cup Diced Celery
1 Cup Diced Carrots
3 Cups Chopped broccoli (raw)
3 Cups Diced Potatoes peeled
2 Tablespoon Parsley
2 chicken bouillon cubes
6 cups water
1 pound diced Velveeta cheese
1 1/2 cups grated cheddar cheese
3 tablespoons flour
1 1/2 cups Milk
Place in a large pot on the stove top. Add all the vegetables and bullion cubes. Cover with 6 cups water and simmer until vegetables are tender, about 20-25 minutes. Once veggies are tender, remove half of the vegetables and transfer to a blender and puree until smooth. You could also use an immersion blender. Pureeing half of the vegetables, allows for a creamier soup.
In a small saucepan, over low heat, add 1 1/2 cup milk and 3 tablespoons flour and whisk until all lumps are gone. Once smooth, add mixture into vegetables, stirring until well blended.
Next add 1 pound diced Velveeta cheese, and shredded cheddar cheese stir until melted and well combined.
Remove from heat, salt and pepper to taste. Enjoy!