Amazing Broccoli & Potato Cheese Soup | How To Make

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 lowers calories without sacrificing flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier and can be made from kitchen scraps.

Melt 4 tablespoons of butter in a pot.

Add 1/2 cup of finely diced onion and cook for 4-5 minutes until softened.

Add 1 tablespoon of garlic and cook for about 1 minute until fragrant, stirring to avoid burning.

Mix 4 cups of stock using granules or cubes and pour it into the pot, bringing it to a boil before reducing to a simmer.

Peel and cut 2 medium carrots into halves, then add them to the pot and simmer for 5 minutes.

Add 1 teaspoon of seasoned salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of black pepper to the pot.

Add 4 cups of diced Yukon Gold potatoes to the pot and cook for about 5 minutes.

Add 6 cups of chopped broccoli to the pot, cover, and cook until the potatoes and broccoli are softened, about 5 minutes.

Prepare the cheese sauce by whisking 6 tablespoons of cornstarch into 3 cups of cold whole fat milk until smooth.

Add 1 can of crema to the milk mixture and stir well.

Cook the milk mixture over medium heat until it starts to bubble, stirring continuously until it thickens.

Once thickened, gradually add 3 cups of freshly grated American cheese, stirring until melted and combined.

Combine the cheese sauce with the soup, stirring gently to mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

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