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Before you jump to Broccoli & Cheese Potato Soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Eating Apples Is Good.
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I am sure you have heard of Cornell University, well they did their own study on how apples will benefit a persons brain. While carrying out their study they found that, quercetin, which is located in apples helps maintain healthy brain cells. And naturally thanks to this component in apples, they can in fact reduce Alzheimer’s symptoms.
And now you know why people tell you that you need to eat an apple every day. Something you should understand is that we only covered a portion of the benefits of eating apples. It is possible to find many more benefits with regard to your health when it comes to apples. So do yourself a favor and purchase some apples the next time you go to the grocery store. You will find that your overall health could greatly be benefited by consuming apples.
We hope you got insight from reading it, now let’s go back to broccoli & cheese potato soup recipe. To make broccoli & cheese potato soup you need 12 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Broccoli & Cheese Potato Soup:
- Use 3 cup cubed peeled potatoes
- Get 1 medium onion, chopped
- Take 2 garlic cloves, minced
- Prepare 2 cup reduced-sodium chicken broth
- Use 1 3/4 cup water
- Prepare 1/4 tsp pepper
- You need 1/8 tsp salt
- Get 3 cup frozen broccoli florets
- Prepare 3 tbsp all-purpose flour
- Prepare 1/3 cup fat-free milk
- You need 1/2 cup shredded reduced-fat sharp cheddar cheese
- Prepare 1 Minced fresh parsley
Steps to make Broccoli & Cheese Potato Soup:
- In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
- In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
- Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley. Yield: 3 servings.
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