Broccoli Cheese and Potato Soup

Here’s a comforting recipe for Broccoli Cheese and Potato Soup cream

Ingredients

• 4 cu
• 3 cups broccoli florets (f
• 1 me
• 2
• 4 cups chicken or vegetable bro
• 2
• 2
• 2 tbsp all-purpose flour (
• 2 ½ cups
• 1 t
• ½ tsp
• ½ tsp g
• ¼ tsp onion powder (
• Fresh chives

Instructions

1. Prepare the Vegetables

1. In a la
2. Add the d

2. Cook the Soup Base

1. Add

3. Thicken the Soup

1. In a small bowl, mix the flour
2. Slo

4. Add the Broccoli

1. Add the broccol

5. Add the Cheese and Season

1. Lower the heat to low. Gradually stir in the shredded cheddar cheese until melted and the soup becomes creamy.
2. Taste and adjust the seasoning with salt, pepper, garlic powder, and onion powder, if using.

6. Serve

1. Ladle the soup into bowls, garnishing with fresh chives or parsley, if desired. You can also add extra shredded cheese on top for more indulgence!

Tips for Success

• Creaminess Level: If you prefer a smoother, creamier soup, blend a portion of the soup using an immersion blender or transfer part of it to a regular blender.
• For Extra Flavor: Add a dash of hot sauce or a sprinkle of paprika to elevate the taste.
• Make it Hearty: Add cooked bacon bits or ham for extra protein and flavor.
• Storage: The soup keeps well in the fridge for 3-4 days and can be frozen for up to 3 months.

Enjoy this warm and comforting Broccoli Cheese and Potato Soup  the perfect