Homemade Broccoli Cheddar & Potato Soup Mixes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a budget-friendly swap.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is healthier, while bouillon cubes are a cost-effective alternative.

Prepare broccoli by washing and cutting into small florets.

Chop onion, carrot, and celery into small pieces.

Melt butter in a large pot over medium heat.

Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Gradually add vegetable broth, stirring continuously to avoid lumps.

Bring the mixture to a simmer and add broccoli florets.

Cook until broccoli is tender, about 10 minutes.

Reduce heat and stir in heavy cream and shredded cheddar cheese until melted.

Season with black pepper, salt, and nutmeg to taste.

Garnish with chopped parsley before serving.

Serve hot with croutons on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens