Crock Pot potato broccoli cheddar soup



Potato soup is known for its tolerance of many other ingredients, and broccoli is one of the most well-tolerated ingredients. Potato and broccoli soup is not completely pureed and eaten before lunch meals to open the appetite for the subsequent distinctive chicken and vegetable dishes.

* Potato and broccoli soup ingredients:

° 1 onion, chopped

° 1 carrot, chopped

° A bunch of celery, chopped

° 2 cloves of minced garlic

° A tablespoon of butter

° 2.5 cups chicken broth

° 2 tablespoons flour

° A cup of milk

° 2 potatoes, small cubes

° 4 cups broccoli blossom, small cubes

° 1 cup grated cheddar cheese

° 1 tablespoon grated Parmesan cheese


* How to make potato and broccoli soup:


Chop the onion, carrot, celery and garlic in a food processor, melt the butter in a saucepan over medium heat and add the chopped vegetables. Stir for 5 minutes.

Add flour, salt, and pepper and stir well, add broth, milk and potato cubes, and bring to a boil, leave for 15 minutes.

Add broccoli blossom and parmesan cheese, and leave for 5 minutes. Add the cheddar cheese, stir well and remove from the heat.

Take 2 cups of soup and grind them in a blender, put them back in the pot.



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