LOADED BROCCOLI, CHEESE, & POTATO SOUP

I was raised by a very healthy mom and ended up eating a ton of “weird” vegetables that other kids didn’t love. I feel like it’s one reason why I love so many vegetables today though!
It was one of those moments… tired, not sure of what to make, not a lot of items on hand, hungry kids, and it was almost dinner time….
so i decided to make this soup last night and it turned out really delicious.
My husband was asking when I was going to make it again halfway through his first bowl. Highly recommend this soup and looking forward to making more.

As usual after that i maked this flavorful “LOADED BROCCOLI, CHEESE, & POTATO SOUP” i send it first to all of my followers on My pinterest Account to try it first
and these was some of their rich reviews, opinions, suggestions and great recommendations:

trissy : This was delicious! I used my potato masher instead of the blender and I loved the consistency. Hot tip on the cheese and flour–worked like a charm. Thanks for the wonderful recipe!

eve : I made this tonight and it turned out really delicious. I added garlic and diced carrots (that I blended w/the potatoes) and it was nice and creamy. My broccoli took a lot longer to cook, I think because I bought some sort of fancy kind rather than normal broccoli, but once they finally softened, it was perfect. :

ashley : My family LOVED this! I made it pretty much as the recipe says and it was delicious.
It was one of those moments… tired, not sure of what to make, not a lot of items on hand, hungry kids, and it was almost dinner time….
Thanks, it was exactly what I needed.

angela : I made this soup tonight and it was wonderful. I usually doctor up recipes but I didn’t do a thing to this one and it was delicious.

jen : Made this tonight and very good. Mashed the potatoes and mashed again when broccoli cooked leaving some chunks. Added crumbled bacon when I added the broccoli. Very hearty on a cold night and husband loved it too!

michelle : Have made this soup today. Absolutely delicious! Followed the recipe but, being a thrifty person, I also added some of the broccoli stem to the potatoes. Will definitely make this again.

teressa : This was SO good!! The only thing I did different was use 6 large potatoes because I already them peeled and then added sour cream to my bowl. The tast was exactly what I was looking for when I went searching for a potato and broccoli soup recipe!

camille : Made this soup last night, and everyone loved it. I used my immersion blender at the end, after I mashed the potatoes earlier with the masher. I used half broccoli, since that was what I had on hand, and subbed half chicken broth/half beef broth. My family loved it!! Will make again.

melissa : I made this tonight. I had leftover mashed potatoes so it was super fast to make! I added ham that I still had from Easter brunch. I used fresh broccoli and a mixture of half and half and 1% milk as I wanted to use up (I didn’t use quite 3 cups because I didn’t want it too thin). Cheese melted perfectly-used an old cheddar. No dumpy soup!

diane : I made this on the weekend. Delicious! I sauteed minced onion and garlic into the butter before adding the flour. I also lightly mashed the veggies and broth with a potato masher before adding the cheese sauce and added some hot chili sauce at the end to give it a bit of a kick. Very simple to make and very tasty. Will definitely make again.

Ingredients :

• 2 – 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads broccoli (washed and diced small)
• 3 Tbsp. butter
• ⅓ cup flour
• 3½ – 4 cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices Cured meat, cooked and chopped

Directions :

1. In a large pot combine chicken broth, carrots potatoes and onion powder.
2. Bring to a boil, cover and simmer for about 10 minutes.
3. Add broccoli, cover and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large sauce pan.
5. Whisk in the flour and cook for another minute (or until golden brown).
6. Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
7. Add cheese and stir until it is all melted.
8. Add salt and garlic pepper.
9. Pour cheese sauce into the large pot and stir until well combined.
10. Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed.
11. Top with Cured meat pieces and serve warm!!