Creamy Potato-Broccoli Soup

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I love creamy soups – broccoli-cheddar, baked potato and leek….But if you order them at any restaurant, you can be assured of ingesting few days’ worth of sodium and fat! So, I usually reserve these cravings for times when I can prepare these at home.

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I usually resort to a roux-based sauce made with 1% milk and a bit of light cream – if I am particularly brave! Mix in some 2% reduced fat or regular cheddar cheese and I promise you, you won’t miss the full-fat version! In fact, you might actually not even feel a tiny speck of guilt going for a second bowl! At least I didn’t! 🙂 Lastly, instead of typical chicken or vegetable broth, I used just water. With the addition of crushed dried herbs, taste was not sacrificed. Feel free to substitute this with broth if you so choose.

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Even though the title says potato-broccoli, I did amp up the veggie count by adding plenty of chopped carrots, celery and bit of red pepper. This soup was quite hearty without having to chow down on a bread roll – although go for it if you must!

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Creamy Potato-Broccoli Soup

  • Servings: 4-5
  • Print

Ingredients
2 cups broccoli, cut into small pieces
2 medium potatoes, cut into small cubes
2 medium carrots, cut into small cubes
2 stalks of celery, diced
2-3 cloves of garlic, minced
1/4 cup chopped onion
1 tablespoon extra virgin olive oil
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried sage, crushed
3 cups water
1 tablespoon butter
2 tablespoons all purpose flour
3/4 cup 1% milk
1/4 cup light cream
1/2 cup 2% reduced fat or regular grated cheddar cheese
1 tablespoon powdered cheddar cheese, optional
salt and pepper to taste

Preparation
1. In a small pan, melt butter and lightly toast all-purpose flour to prepare a roux base. Remove pan from heat, let cool and stir in milk, light cream and powdered cheddar, if using. Set aside.
2. Heat a large pan over medium heat. Add olive oil and sauté all the vegetables except broccoli, onion and garlic for 3-5 minutes.
3. Add crushed herbs, water, salt and pepper. Cover, reduce heat to low and simmer for about 20-25 minutes till all the vegetables are cooked through.
4. Add broccoli and cook for another 5 minutes.
5. Add the roux mixture and bring back to a low boil and let cook for 3 minutes or so. Stir in grated cheese.
6. Serve immediately.

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