![Cheesy Broccoli-Potato Soup](https://cdn.statically.io/img/www.eatingwell.com/thmb/PH99arkcfAvXbh3NgNAYvrjzLjk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cheesy-broc-potato-soup-2000-4eaae6d27a3f459fae799e670d942b72.jpg)
Ingredients
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2 large heads broccoli (13 ounces each)
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2 tablespoons unsalted butter
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1 small leek, white and light green parts only, sliced
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½ teaspoon ground pepper
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¼ teaspoon salt
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3 cloves garlic, finely chopped
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4 cups unsalted chicken broth
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1 cup whole milk
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2 small russet potatoes (8 ounces each), peeled and cut into 1-inch cubes
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2 cups shredded extra-sharp Cheddar cheese, divided
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2 teaspoons white-wine vinegar
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Chopped fresh chives for garnish
Directions
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Peel broccoli stems and chop into 1-inch pieces. Transfer 1 cup stems to a medium bowl and set aside. (Reserve any remaining stems for another use.) Cut broccoli florets into bite-size pieces. Transfer to a separate medium bowl and set aside.
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Heat butter in a large heavy pot over medium heat until melted. Add leek, pepper, salt and the reserved broccoli stems. Cook over medium heat, stirring occasionally, until the stems are starting to soften, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
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Add broth, milk and potatoes to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the potatoes are tender, about 12 minutes. Add the reserved broccoli florets and cook, stirring occasionally, until bright green, about 3 minutes. Remove from heat and gradually stir in 1 ½ cups Cheddar.
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Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Use caution when pureeing hot liquids. Alternatively, blend the soup in the pot with an immersion blender until smooth.) Return the soup to the pot; stir in vinegar. Serve immediately, topped with the remaining ½ cup Cheddar and garnished with chives, if desired.
Nutrition Facts (per serving)
297 | Calories |
19g | Fat |
16g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size about 1⅓ cups | |
Calories 297 | |
% Daily Value * | |
Total Carbohydrate 16g | 6% |
Dietary Fiber 2g | 7% |
Total Sugars 5g | |
Protein 15g | 30% |
Total Fat 19g | 24% |
Saturated Fat 11g | 55% |
Cholesterol 55mg | 18% |
Vitamin A 1221IU | 24% |
Sodium 457mg | 20% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.