Hearty and satisfying, this soup gets its rich creaminess from potatoes.

Recipe by Oxmoor House October 2013

Gallery

Oxmoor House

Recipe Summary

total:
38 mins
Yield:
Serves 6 (serving size: 1 cup soup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato and 1/4 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.

    Advertisement
  • While potatoes cook, melt butter in a large Dutch oven over medium heat. Sauté onion, carrot, and garlic 5 minutes or until tender. Add 4 cups broccoli, broth, 2 cups water, and 1/4 teaspoon salt; bring to a simmer, and cook 10 minutes or until broccoli is tender. Stir in potatoes.

  • Combine 1 cup broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 1 minute or until bright green. Drain.

  • Process mixture in Dutch oven with a hand-held immersion blender until smooth or place half of broccoli mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broccoli mixture. Return pured mixture to Dutch oven.

  • Add milk and cheese; cook over low heat 2 minutes, stirring until cheese melts and soup is smooth. Stir in steamed broccoli. Ladle soup into individual bowls.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

256 calories; fat 10g; saturated fat 6.4g; mono fat 1.7g; poly fat 1.4g; protein 14.6g; carbohydrates 28.9g; fiber 3.6g; cholesterol 32mg; iron 1.5mg; sodium 447mg; calcium 275mg.