[Recipe + Video] Cream of Cheese and Broccoli Soup
You'll love this simple, filling, cream of broccoli potato cheese soup recipe, with few ingredients and very easy to make: It is full of cheesy flavor, creamy, rich, and smooth.
Course Dinner, Lunch
Cuisine Vegan, Vegetarian
Keyword cream of broccoli soup light, creamy potato and broccoli soup, easy broccoli potato soup, potato soup recipe
Cooking vegetables: In a 2.5 quart [2.5 lt] pot heat the butter over low heat. Add the onion to the melted butter, followed by potatoes, and cook and stir until the onions start to become translucent.Add 3 tablespoons of vegetable broth and cover with a tight-fitting lid. Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary.Add the remaining broth and the broccoli. Increase heat to medium and bring to a boil.
Blending: Once it has come to a rolling boil, remove it from the heat. Let the preparation cool to room temperature.Pour into the blender vase and add the rest of the broth, milk, salt, pepper, cream cheese, and mozzarella.Blend the soup with an immersion blender or regular blender, then return to the stove to heat until it breaks a boil. Taste and add salt to taste if you find it neccessary.
Serving: Remove from the heat and serve. Sprinkle with parmesan.
Video
Notes
For a low-carb version, substitute arracacha (cepa de apio) for potato. You can also use russet potatoes if you don't have Yukon gold.For extra creaminess, substitute whole milk for heavy cream.If you prefer a stronger taste, substitute sharp cheddar cheese for the mozzarella.