Cheddar Broccoli Potato Soup Cooking Classy Add garlic and stir until fragrant (about 1 minute). immediately add the flour followed by broth and milk. stir well. add potatoes. stir and bring to a boil. reduce to a simmer for 5 minutes. season with salt and pepper. add broccoli. simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Add flour, salt and pepper to the pot and stir until smooth. add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10 15 minutes. add broccoli florets, parmesan cheese, and stir well. adjust salt and pepper to taste.
Cheddar Broccoli Potato Soup Cooking Classy Directions. in a large stock pot saute onion in butter. add potatoes, water and bouillon cubes. cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. remove tough outer skin of broccoli stems and cook broccoli. once cooked add to soup. in a blender or food processor puree half of the soup and. Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5 7 minutes or until the broccoli is al denté. toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. season with black pepper and more salt to taste. Cover and let simmer for about 15 20 minutes. stir in the broccoli and cook for another 5 6 minutes. make a roux by first cooking the flour, then whisking in the milk. pour the roux into the soup. stir until thickened. stir in the heavy cream to combine. stir in the cheese and remove the pot from the heat. Slow cooker broccoli potato cheese soup: cook everything besides the cream and broccoli on low heat for 4 5 hours, or high heat for 2 3 hours. then, remove the soup and blend well before adding the broccoli. cook again for about 1 2 more hours on low or 1 hour on high, add the cream, cook for 30 more minutes, and enjoy.
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