Broccoli Cheese Potato Soup Recipe About A Mom Pureeing half of the vegetables, allows for a creamier soup. in a small saucepan, over low heat, add 1 1 2 cup milk and 3 tablespoons flour and whisk until all lumps are gone. once smooth, add mixture into vegetables, stirring until well blended. Stir and bring to a boil. reduce to a simmer for 5 minutes. season with salt and pepper. add broccoli. simmer for about 10 minutes or until the potatoes are tender when poked with a fork. time can vary depending on the size the potatoes were diced. remove from heat. stir in shredded cheese.
Cheddar Broccoli Potato Soup This Is Creamy Comforting And Utterly Add flour, salt and pepper to the pot and stir until smooth. add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10 15 minutes. add broccoli florets, parmesan cheese, and stir well. adjust salt and pepper to taste. Add the potatoes and broth to the pot and let all of the ingredients simmer for 20 minutes to soften the potatoes. add the broccoli in and simmer for another 10 minutes. blend the soup. use an immersion blender to blend the soup, making sure to leave some chunks for a chunkier soup. add the heavy cream and cheese. Gradually whisk in the broth, making sure no lumps have formed. add the potatoes and cook for about 10 minutes, until they just start to soften. add the broccoli, salt, & pepper. stir and let cook another 5 minutes, stirring occasionally. add the milk, and let heat through. chunky soup. Instructions. spray a slow cooker with nonstick spray. add potatoes, onions and broth into slow cooker. cook on high for 4 hours. with 30 minutes remaining add broccoli to slow cooker and stir. in a small bowl mix cornstarch and milk together. with 15 minutes remaining add cornstarch mixture to slow cooker.
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