Ingredients
- 1 head broccoli
- 1 tablespoon unsalted butter
- 1 yellow onion , diced
- 1 large yukon potato , finely diced
- 1/3 cup flour
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 12 ounces fat-free evaporated milk
- 1 tablespoon Worcestershire sauce
- 1 cup cheddar cheese freshly shredded
Instructions
- Chop the broccoli florets and add to a medium bowl and reserve for later.
- Peel the outer layer of the stem, then dice the peeled stem.
- Add butter to a large dutch oven on medium high heat.
- Add broccoli stem, onion and potato and stir well.
- Cook for 6-8 minutes, until onions are translucent.
- Add flour and whisk well until flour is no longer visible.
- Add in broth, whisking while adding, and bring to a boil.
- Reduce heat to a simmer and cook for 15 minutes.
- Add salt, pepper, nutmeg, evaporated milk, Worcestershire sauce and reserved broccoli florets and stir well until creamy.
- Cook for 5 minutes until soup is slightly thickened.
- Add in cheddar cheese, stir until melted and creamy, then serve.
Nutrition
Calories: 190kcal | Carbohydrates: 21g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 511mg | Potassium: 631mg | Fiber: 3g | Sugar: 7g | Vitamin A: 829IU | Vitamin C: 74mg | Calcium: 276mg | Iron: 2mg
