Celebrate spring with this healthy broccoli cream soup.
INGREDIENTS
Servings: 4
Butter
2 tbsp
Half-n-half
1/2 cup
Onion
1, chopped
Russet potato
1, chopped and peeled
Nutmeg
to taste
Canned chicken stock
6 cups, warmed
Salt
to taste
Broccoli florets and stems
3 cups, chopped
Ground black pepper
to taste
DIRECTIONS
- Melt butter in a pot. Add onion and cook over medium-high until tender.
- Add potato to the pot. Toss to coat. Add chicken stock. Bring to a simmer. Add broccoli. Simmer until the potato and broccoli are tender. Puree the soup in a blender.
- Return to the pot. Add half-n-half. Season with salt and ground black pepper to taste. Serve and enjoy your Broccoli Cream Soup!
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