Potato, Broccoli, and Cheese Soup
Description
Whether served for lunch or as a starter for dinner, this hearty potato, broccoli, and cheese soup delivers creamy texture and cheesy taste in every spoonful.
Ingredients
•
1 1/2 pounds potatoes, peeled and diced
•
1 large onion, chopped
•
6 cups water, divided
•
6 cups chopped broccoli
•
1 (32 ounce) container chicken broth
•
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
•
1 cup evaporated milk
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salt and ground black pepper to taste
Directions
1
Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
2
Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
3
Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
4
Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.