Potato Broccoli Soup
This mild, creamy soup is loved by all, even the kids love it.
Ingredients
- 1/2 cup diced onion
- 2 Tbsp butter
- 4 cups water
- 3 Knorr chicken boullion cubes
- 5 cups diced potatoes
- 2 cups chopped broccoli
- 2 cups milk
- 8 oz cream cheese
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups grated cheddar cheese
Instructions
- In small sauce pan, saute diced onion in butter on medium low heat until translucent. In a larger pot, bring 4 cups water with the 3 bouillon cubes to boil.
- While onions are cooking and water is coming to a boil, peel and dice the potatoes. Add potatoes to boiling water and cook 10 minutes. Add the chopped broccoli and cook an additional 15 minutes.
- Add 2 cups potato and broccoli soup mixture to a blender along with the onions and 4 ounces cream cheese. Blend then put into a crock pot. Then put 2 more cups potato and broccoli soup and the remaining cream cheese into the blender and pulse to blend. (You don't want to add too much hot soup into the blender at once or the top of the blender can pop off spilling hot liquid). Add this mixture to the crock pot.
- Put the rest of the potato and broccoli mixture into the crock pot without blending if you want the soup to be a little chunky. Combine the melted butter and flour to make a roux paste. Add to soup. Add the milk and grated cheese. Cook in crock pot on low at least 2 hours.
- Serve hot with a slice of fresh bread or in a bread bowl if desired,
