Broccoli Cheddar Soup
Serves: about 7 cups
  • 1 Tablespoon butter
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 4 cups chopped fresh broccoli, divided
  • 2 cups peeled diced red potato
  • 2- ⅔ cups chicken broth
  • 1 bay leaf
  • 1 cup shredded reduced fat sharp cheddar cheese
  • 1 can (12 ounces) evaporated fat-free or 2% milk
  • Salt and pepper, to taste
  1. Melt butter in a Dutch oven over medium heat. Add onion and garlic; saute until onion is softened, about 4-5 minutes. Add 2 cups of the broccoli, potatoes, chicken broth, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender. Discard bay leaf.
  2. Place half the broccoli mixture in a blender and process until smooth. Pour pureed mixture into a bowl. Repeat process with remaining broccoli mixture. Return puree to pan. Stir in remaining 2 cups chopped broccoli, cheese, and milk. Heat over medium heat until chopped broccoli is just tender, about 4-5 minutes, stirring frequently until very hot. Serve immediately.
Recipe by The Culinary Cellar at