Cheddar Broccoli Soup with Potatoes and Ham

Serves 6-8

  • ½-1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 (14.5 ounce) cans Chicken Broth
  • 3 large baking Potatoes, peeled and diced into ½ in cubes
  • 4 cups of Broccoli, chopped (about 2 medium heads or 1 bag frozen)
  • 3 oz Cream Cheese
  • 2 cups low-fat Milk
  • 6 TBS Flour
  • 2 tsp Salt
  • ¼ tsp Black Pepper
  • ½ – ¾ cup shredded Cheddar Cheese
  • 1 cup chopped ham
  1.  In a large stockpot, add chicken broth, potatoes, onion powder and garlic powder. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 10 minutes. Add the broccoli. Continue to simmer with the pot covered for about 5 more minutes or until both potatoes and broccoli are tender.
  2.  While soup is simmering, combine cream cheese, milk, and flour in a blender and process until smooth. When potatoes and broccoli are tender, add the milk mixture to the pot. Season with salt and pepper. Add ham cubes.
  3. Simmer for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in cheddar cheese.
  • This recipe is adapted from the Our Best Bites “Mormon Mom’s in the Kitchen” cookbook. It’s one of my favorite cookbooks. You can buy it here.

One thought on “Cheddar Broccoli Soup with Potatoes and Ham

  1. Pingback: July Meal Plan | The Monthly Lineup

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