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.
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One thought on “Cheddar Broccoli Soup with Potatoes and Ham

  1. Pingback: July Meal Plan | The Monthly Lineup

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