Potato Broccoli Cheese Soup Recipe
Welcome to October. This month we are cooking up warm and tasty casseroles and crockpot dishes. This recipe was inspired by my mom who loves to share good buys with me and brought me a 5 pound bag of potatoes! Oh, yes this makes A LOT of soup. We froze some for vegetarian house guests that we’re expecting. For a smaller quantity try halving the ingredients.
Ingredients
- 5 lbs potatoes, washed, not peeled, diced into ½âcubes
- 2 medium onions, diced
- 8 cloves garlic, minced
- 8 chicken stock cubes
- 8 cups water
- 3/4 lb fresh broccoli florets, washed, chopped
- 6 oz cream cheese
- 16 oz grated sharp cheddar
Directions
- Place all but the last two ingredients in a 6 quart crock pot.
- Cook for 6 hours on high.
- With a submersible blender (or several trips to a standard blender) blend until consistently smooth.
- Stir in cheeses.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 774g | |
| Recipe makes 6 servings | |
| Calories 650 | |
| Calories from Fat 309 | 48% |
| Total Fat 35.19g | 44% |
| Saturated Fat 21.53g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 603mg | 25% |
| Potassium 1478mg | 42% |
| Total Carbs 58.18g | 16% |
| Dietary Fiber 7.8g | 26% |
| Sugars 5.54g | 4% |
| Protein 27.79g | 44% |
