Simple Broccoli Cheese and Potato Soup Recipe
The perfect pairing with your sourdough artisan bread. This creamy soup, paired with sourdough is a comfort food that you will love making over and over again. You could even make sourdough bread bowls to serve this in!
Ingredients
- 5 T butter
- ½ cup onion diced
- 1 medium carrot chopped
- 1 medium stalk celery chopped (optional)
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 4 cups chicken broth
- 5 medium potatoes peeled and cubed
- 3 cups fresh or frozen broccoli
- 4 cups whole milk or ½ cup heavy cream and 3 ½ cups 2% or less milkfat milk
- 8 oz Velveeta or similar
Instructions
Instructions for Broccoli Cheese and Potato Soup:
- In a large soup pot or Dutch oven, over low to medium heat, add the butter, onion, carrot, and celery. Sauté the vegetables in the butter for about 5 minutes.
- Next, to the pan, add the flour, salt, pepper, and garlic salt. Cook stirring constantly for about 1-2 minutes.
- At this point add the chicken broth* and potatoes. Simmer this over low heat for 5 minutes, then add the broccoli.
- Continue to simmer the soup for 5-10 minutes more until the potatoes just start to get tender.
- NOTE: I try not to cook the soup for too long or you will start seeing your potatoes dissolve into the soup.
- At this point you can add the milk and cheese. Heat up over low heat until warmed thoroughly and then serve.
Notes
I recommend pairing this soup with a loaf of fresh bread, sourdough bread bowls, biscuits or cornbread.
Store leftovers in an airtight container in the fridge for no more than 3-4 days.