Potato Broccoli Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 37 minutes

Ingredients

1 tablespoon butter

1 small onion (diced)

1 rib celery (diced)

1 clove garlic (minced)

1 lb baking potatoes (peeled and diced, about 2 medium potatoes)

3 cups chicken broth

3 cups broccoli florets

salt and pepper to taste (to taste)

½ cup heavy whipping cream

⅓ cup shredded sharp cheddar cheese

2 tablespoons shredded Parmesan cheese

Directions

Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.

Add potatoes and chicken broth. Cover and simmer 8 minutes.

Add broccoli and cook until softened, about 5-6 minutes.

Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.

Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.

Garnish with additional cheese if desired.

Nutrition

• Serving Size: 1.25 cup
• Calories: 306 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 60 mg
• Sodium: 817 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 9 g