Cooking with Courtney- Potatoe Broccoli Soup

Potato Broccoli Soup

1/4 cup onion, chopped

1/3 cup celery, chopped

2 tablespoons butter

1/4 cup flour

4 cups diced potatoes, rinsed and peeled

2 cups chopped broccoli, slightly steamed

3 cups chicken broth

1 1/2 cup mozzarella cheese, grated

2 cups whole milk

1/4 teaspoon paprika

Salt & pepper to taste


Melt butter in pot, over medium heat. Saute onions and celery until tender. Add flour and spices, stir until combined. Next, the broth and milk go in for a swim. Add potatoes and bring to a boil, keep stirring until it thickens. Reduce heat to medium-low, cover and cook for another 10-15 minutes until potatoes are tender. Use potato masher to break down SOME, NOT ALL, of the potatoes (I mash approximately 11 times…or 12…or…). This will make the soup even creamier. Feel free to skip this step if you want larger chunks. After broccoli is steamed, add to pot…reverse veggie dip. Next, add the cheese. Stir and continue cooking over low heat until cheese is melted. Serve warm with crackers and sprinkle a little extra cheese on top…just because you can!