Chessy potato soup cream cheese full#
Chessy potato soup cream cheese plus#

Detailed measurements can be found in the recipe card at the bottom of the page. All opinions are always my own.These are the ingredients you need for this soup. There may be affiliate links in this post of which I receive a small commission.

Chessy potato soup cream cheese plus#

Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.įollow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.Īs always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.Ĭalories: 327 kcal | Carbohydrates: 23 g | Protein: 18 g | Fat: 19 g | Saturated Fat: 12 g | Cholesterol: 57 mg | Sodium: 922 mg | Potassium: 822 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 1042 IU | Vitamin C: 79 mg | Calcium: 475 mg | Iron: 4 mgĬraving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life. Slow Cooker Turkey and Sweet Potato Chili.Instant Pot Creamy Chicken and Wild Rice Soup.In a pinch, you could probably get away with 2% milk, but I don’t recommend using a milk with less fat than that. Whole milk has a good amount of fat, which will make this soup super creamy and flavorful. And what kid of any age is gonna want to eat that?Īlso note that you should use whole milk for this cheesy potato soup recipe. If you dump all of the cheese in at once, that’s what you’ll have…dumpy soup instead of creamy soup. Toss your freshly shredded cheese in a bit of flour first, then add it to the soup in small batches, stirring each batch until completely melted before adding another. The most important thing to note: there’s a trick to adding the cheese so the soup doesn’t break and turn into a chunky mess. The cheese and milk mixture tends to split once frozen, and once reheated the texture isn’t very appetizing. In general, soups made with a dairy-rich base don’t freeze very well. No, I don’t recommend freezing this soup. Can I Freeze Broccoli Potato Cheese Soup? I use fresh broccoli in my soup cheesy broccoli potato soup, but if you keep a prepared freezer stocked with frozen broccoli and you have potatoes and cheese on hand, this is a great recipe to pull out of your magic hat when you’re not sure what to cook for dinner tonight. I like to garnish my bowl with a twist of freshly ground black pepper and an additional sprinkle of cheese. This broccoli potato soup is best enjoyed immediately. Add the cheese to the soup one cup at a time, stirring until melted between additions. Cook the potatoes until fork tender, then whiz the mixture with an immersion blender.Īdd the broccoli and milk to the soup and cook until the broccoli is al dente. You’ll first need to sauté the onion in a little butter before adding in the cubed potatoes, broth, and kosher salt. This cheesy potato soup with broccoli comes together in under 30 minutes and takes little effort to make.

Here’s what you’ll need to make this broccoli potato soup:

Chessy potato soup cream cheese full#

The creamy factor to the broth is thanks to potatoes cooked in the broth that have then seen the bottom side of my immersion blender before the broccoli goes in. Don’t worry, this easy potato soup recipe is still full of flavor and is creamy in texture. Spoiler: there’s no cream in this recipe, just milk and chicken stock. But this broccoli potato cheese soup recipe doesn’t sacrifice flavor in it’s ingredient modifications, but instead is a healthyish version of my childhood fave. And as things go as an adult, the extra lbs don’t always go away as easily either. Like most recipes you love as a kid, the cravings for them simply don’t go away. I don’t know that my mom ever made it at home, but when we went out, it was my kryptonite. That side put me in heaven every time.īut even while I enjoyed my broc in that cleaner way, the soup that always rang my bell was a creamy cheddar cheese broccoli fusion. When other kids wouldn’t touch their “green trees” unless they were camouflaged under a blanket of cheddar cheese (not that there’s one darn thing wrong with that!) I loved them simply steamed with a little butter, salt and pepper and drizzled with vinegar. And what was my pre-dinner ritual? Two tall glasses of milk before the food ever even hit the table. I loved oatmeal for breakfast and salad was one of my favorite snacks. I didn’t care for peanut butter, opting for liverwurst instead. This creamy and cheesy potato soup with broccoli comes together quickly for a crowd-pleasing weeknight meal that everyone will love.