When the weather gets cold and the nights get long, delicious soups are a perfect comfort food! My mom is a great cook, and soups are one of her specialities. My ten-year-old even requested my mom’s broccoli cheddar soup for her special birthday dinner a while back! We made it again recently, so I decided to share it with you all!
(2 ) 12-oz bags of frozen broccoli florets
2 cans of chicken broth
1 1/2 cups milk or cream
1/4 cup instant potato flakes (maybe more to thicken)
1 cup shredded cheese (or more for a cheesier flavor!)
salt to taste
Start by cooking the frozen broccoli in the chicken broth. Bring to a boil and cook until the broccoli softens.
Next, use a potato masher or a hand blender to blend the broccoli partially down. (This Smart Stick is awesome! Find mine via my affiliate link here.)
After blending, pour in the milk. We used 1 1/2 cups for this recipe, but you can adjust that to make the soup thicker or thinner.
Next, add some potato flakes. My mom just sprinkles them in without measuring, but start with around 1/4 cup, and adjust if the soup needs thickening. You can add more milk if it becomes too thick!
Lastly, add the shredded cheddar. We used 1 cup this time, but you can always add more if you want it really cheesy!
Top with more shredded cheese and even sour cream if you prefer! It’s a great weeknight meal or yummy lunch! This recipe makes 6-8 servings. Let me know what you think of it!