I adapted this recipe from
Spend With Pennies. I liked the addition of red potatoes to bulk up the soup and feed my big family. It was really yummy and perfect for this snowy day!
- 1 tablespoon butter
- 5 red potatoes, diced (unpeeled)
- 1 small onion, diced
- 1 cup diced carrots
- 3 cups fresh broccoli
- 4 cups chicken broth
- ½ teaspoon each thyme and garlic powder
- salt & pepper to taste (I added 1tsp of each)
- 2 tablespoons flour
- 1½ cups light cream
- 1 cup sharp cheddar cheese
- ⅓ cup fresh parmesan cheese
- In a large
saucepan, cook butter, onion and carrots over medium heat until onion
softens (about 3 minutes). Add chicken broth, potatoes, broccoli and seasonings.
Simmer until broccoli is softened, about 8 minutes.
- Remove 1 cup of soup and set aside. Using an immersion blender, blend remaining vegetables and broth.
- Place
flour in a small bowl. Add in cream a little at a time stirring until
smooth. Bring blended vegetable mixture to a boil and whisk in cream
mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
- Remove from heat, stir in cheeses & reserved soup and serve immediately. You could also crumble some bacon over the top, too. :)
