Broccoli Cheddar Soup With A Bonus Of Steamed Broccoli And Buttermilk Mashed Potatoes Recipe

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Servings: 10.5

Ingredients

Cost per serving $0.76 view details
  • Makes 10 1/2 c. soup, plus 2 c. mashed potatoes and 3 c. steamed broccoli
  • 6 c. chicken broth (one (49-oz) can), divided use
  • 2 1/2 lb russet potatoes, peeled and roughly minced (about 8 medium potatoes)
  • 3 Tbsp. butter, divided use (more if you like)
  • 1 lrg onion, diced (about 2 1/2 c. minced)
  • 1/2 c. diced celery (2 medium stalks)
  • 2 1/2 lb broccoli crowns, cut into serving-size pcs if necessary Freshly grnd pepper Salt, if needed
  • 1 3/4 x to 2 c. low-fat buttermilk, divided use
  • 2 c. grated sharp cheddar cheese

Directions

  1. In a large pot, place 4 c. chicken broth and potatoes. Bring to a boil, reduce heat to medium, and cook, uncovered, till potatoes are tender, about 10-20 min.
  2. Meanwhile, in a separate large pot or possibly Dutch oven, heat 2 Tbsp. butter over medium-high heat. Add in onion and celery, and cook, stirring, till onion and celery soften, about 5 min. Add in remaining 2 c. chicken broth and broccoli.
  3. Raise heat to high and cook, covered, till broccoli is tender, about 7-10 min.
  4. When potatoes are tender, use a slotted spoon to remove about 2 c. potatoes from cooking liquid. (Leave remaining potatoes in pot with heat turned off.)
  5. Mash potatoes with 1/2 c. buttermilk and remaining 1 Tbsp. butter, more if you like. Add in pepper to taste and salt. Serve mashed potatoes warm.
  6. When broccoli is tender, remove about 3 c. to serve immediately. (Leave remaining broccoli in pot, uncovered with heat off.)
  7. After dinner, finish making soup. Working in batches if necessary, use a food processor or possibly blender to puree potatoes, broccoli with onions and celery, and their cooking liquids. Return puree to large pot and heat gently over medium-heat. Stir in 1 1/4 c. buttermilk. Don't allow soup to boil. Add in grated cheddar to warm soup, stirring till melted. Season to taste with pepper and salt. For a thinner soup, add in remaining 1/4 c. buttermilk.
  8. Let soup cold, cover and chill. Reheat on the stove or possibly microwave just to serving temperature. Don't allow to boil.
  9. Additional bonuses:Cook extra broccoli. Chill cooked broccoli and serve cool with dip, or possibly toss with vinaigrette to create basis of pasta salad.
  10. Cook extra potatoes. Drain, refrigerateand make into potato salad.
  11. Make extra mashed potatoes. Chill, then saute/fry spoonfuls for mashed potato pancakes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 304g
Recipe makes 10 servings
Calories 243  
Calories from Fat 109 45%
Total Fat 12.46g 16%
Saturated Fat 7.83g 31%
Trans Fat 0.0g  
Cholesterol 37mg 12%
Sodium 423mg 18%
Potassium 645mg 18%
Total Carbs 22.79g 6%
Dietary Fiber 2.3g 8%
Sugars 1.5g 1%
Protein 10.64g 17%
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