Broccoli, Potato, Cheese, and Ham Soup
Comforting and creamy – broccoli, potato, cheese and ham.
This broccoli, potato, cheese and ham soup is a well-balanced meal for a crowd or for two. Of course, you can add additional vegetables or cut down the amount of a certain vegetable as you desire.
This soup is good for a wintry day or a rainy, dreary, summer day. If you want a veggie soup, you can leave the ham out. Or, you can add chicken instead. Bacon adds its own flair. You get to choose.
Fresh broccoli works best, but you can use frozen broccoli if you must. I use 2 % milk, but you want a richer soup, you can use whole milk. Substitute cream for some of the milk if you want. This all depends on your health needs and what the folks in your household prefer.
One thing nice about a soup recipe like this is that you can add or subtract ingredients to suit your needs and the needs of your family.
The recipe
Broccoli, Potato, Cheese and Ham Soup
Ingredients
- 5 Tbsp Butter, divided
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 onion chopped (preferably small
- 2 cloves garlic minced OR 2 Tbsp garlic powder
- 3 cups chicken broth
- 4 cups potatoes, peeled and cubed (prefer Russet)
- 3 cups chopped fresh broccoli (you can use frozen)
- S & P to taste
- 5 Tbsp regular flour
- 3 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1/3 cup shredded parmesan cheese
Instructions
- Melt 1 1/2 Tbsp butter in kettle; Add carrots, onion and celery; saute until slightly tender
- Add garlic and stir until softened
- Add potatoes, chicken broth, and salt and pepper; cover and simmer until soft, 10-15 minutes
- Stir in broccoli and cook just until tender
- In a separate sauce pan, melt remaining butter; stir in flour and cook until smooth,; add milk. Cook while stirring until mixture thickens
- Add sauce to vegetable mixture and stir
- Remove from heat; add cheese and stir until well-blended.
