Broccoli, Cheese And Potato Soup


  • 1 small onion, chopped (optional)
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves
  • 1 tbsp kerrygold butter
  • 2 tbsp flour (all purpose, whole wheat or gluten-free)
  • 2 1/2 cups less sodium chicken broth
  • 1 cup fat free organic milk
  • 2 medium red potatoes, peeled, diced 
  • 1/4 tsp sea salt and fresh pepper
  • 4 cups broccoli florets, chopped as small as you can
  • 1 1/2 cups reduced fat shredded sharp cheese cheddar 
  • 1 tbsp parmesan cheese


  • Chop onions, carrots and garlic in a food processor or blender 
  • In large pot, melt butter, add chopped veggies and sauté on low heat until soft, about 5 minutes 
  • Add flour, sal and pepper to the pot and stir well
  • Add chicken broth, milk and potatoes and set to hight heat until boiling, then cover on low until potatoes are soft about 10-15 minutes staring occasionally
  • Add broccoli florets, parm cheese and stir well 
  • Cook uncovered until broccoli is cooked about 5 minutes.
  • Add shredded cheese, stir well and remove from heat

This is 21 day fix approved with the following containers
3 Greens 2 Yellow 1 Blue

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