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Broccoli & Cheese Potato Soup It's closely related to cabbage, Brussels sprouts, kale and cauliflower. Discover what makes broccoli so healthy, from fibre to vitamins and minerals. Steam or stir-fry it, roast or boil it, bake it in casseroles, or just eat it raw -- broccoli rewards you, no matter the method.

You can have Broccoli & Cheese Potato Soup using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Broccoli & Cheese Potato Soup

  1. You need 3 cup cubed peeled potatoes.
  2. It's 1 medium onion, chopped.
  3. It's 2 garlic cloves, minced.
  4. It's 2 cup reduced-sodium chicken broth.
  5. Prepare 1 3/4 cup water.
  6. It's 1/4 tsp pepper.
  7. You need 1/8 tsp salt.
  8. You need 3 cup frozen broccoli florets.
  9. It's 3 tbsp all-purpose flour.
  10. Prepare 1/3 cup fat-free milk.
  11. It's 1/2 cup shredded reduced-fat sharp cheddar cheese.
  12. Prepare 1 Minced fresh parsley.

Broccoli is a sun-loving, cool-season crop that is best grown in the spring or fall. Broccoli is worth growing for its nutritional content alone. This cole crop is rich in vitamins and minerals, and is a good. You can plant a spring and early summer crop in late winter or.

Broccoli & Cheese Potato Soup instructions

  1. In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil..
  2. In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly..
  3. Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley. Yield: 3 servings..

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