Cheesy Broccoli and Potato Soup Recipe Video

In this video, Betty responds to a viewer request and demonstrates her Rockin' Broccoli Potato Cheddar Cheese Soup. The soup is hearty and flavorful--and pretty, too!

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
TasteMethod
Main Ingredient, Interest Group

Ingredients

 Baking potatoes2 Large, washed, peeled, and cut into cubes about 3/8 inch on a side (Idaho)
 Butter/Margarine7 Tablespoon, divided
 Salt1 1⁄2 Teaspoon, divided
 Frozen chopped broccoli10 Ounce
 Flour1⁄4 Cup (4 tbs)
 Shredded sharp cheddar cheese2 Cup (32 tbs)
 Milk3 Cup (48 tbs) (Use 2 Cups And Adjust To Get The Desired Thickness. The Degree To Which The Potatoes Are Mashed, Also Affects The Thickness Of The Soup.)

Nutrition Facts

Serving size

Calories 1355 Calories from Fat 797

% Daily Value*

Total Fat 90 g138.4%

Saturated Fat 53.4 g266.9%

Trans Fat 0 g

Cholesterol 246.8 mg

Sodium 2411.7 mg100.5%

Total Carbohydrates 94 g31.5%

Dietary Fiber 7.6 g30.6%

Sugars 19.8 g

Protein 52 g104.8%

Vitamin A 140.6% Vitamin C 245.2%

Calcium 130.4% Iron 19%

*Based on a 2000 Calorie diet

Directions

Wash and peel 2 Idaho baking potatoes. Cut them into 3/8-inch cubes, and let them sit in water until you are ready to use them. When ready, pour off water, and blot the potatoes dry with paper towels. Melt 1/2 stick (4 tablespoons) of butter or margarine in a deep skillet over low heat. Turn the heat up a bit, and add the potato cubes. Sprinkle 1 teaspooon salt over the potatoes, and immediately cover them with a lid. Let them cook for about 20 minutes, checking and stirring occasionally, until completely done. (They may brown a bit--that's fine; it just adds to the flavor!) While your potato cubes are cooking, prepare your chopped broccoli and your cheese sauce. Place a 10 oz. box of chopped broccoli into a medium saucepan that has about an inch of rapidly boiling water. Let it cook until tender, but still bright green, about 5 to 8 minutes. As soon as the broccoli is done, pour it through a colander to remove water. Meanwhile, prepare your cheese sauce. Melt 3 tablespoons of butter or margarine in a saucepan. Remove from heat and stir in 1/4 cup flour, 2 cups shredded sharp Cheddar cheese, and 2 to 3 cups milk (2 for thick soup, up to 3 for thinner soup). Sprinkle with 1/2 teaspoon salt, and return to cooktop. Cook over low heat, stirring constantly, until thickened and smooth, about 5 minutes. When the potato cubes are tender, remove them from the cooktop to a workspace where you can assemble your soup. If there is excess fat in the bottom of the skillet of potatoes, use a paper towel to absorb and remove the excess fat. Use a potato masher to mash the potatoes a bit, making sure to leave plenty of lumps of potato. Add your cooked chopped broccoli and your prepared cheese sauce. Stir all together, until well combined. Pour into a soup tureen and cover until ready to serve. Serve while hot, transferring ladles-ful to soup bowls. Very flavorful and delightful to look at--a great comfort food!!!

Editors Review

There is absolutely nothing more comforting than a bowlful of creamy, cheesy soup on a cold wintry day. Filling, full of flavors and a breeze to stir up, this dish is just perfect for lunch or supper. Betty shows you how to whomp up this soul-satisfying soup featuring broccoli, potato and cheddar cheese in an hour or less. Reach out for a bowl of this warm and comforting soup every time you are hungry.

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