Roasted Broccoli Baked Potato Soup
The best combo of broccoli cheddar and baked potato soup will become your new favorite cold winter night meal.
Ingredients
- 1 head broccoli cut into florets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 bunch green onions sliced
- Pinch nutmeg
- 3 medium Russet potatoes diced
- 3 cups vegetable broth
- 1 cup milk
- 1 cup shredded cheese
- 1/2 cup sour cream
Toppings:
- Diced green onions
- Shredded cheese
- Sour cream
- Croutons
Instructions
- Preheat oven to 400 degrees F.
- Toss the broccoli with the olive oil and spread on a baking sheet. Roast until browned and tender, about 20-25 minutes.
- Melt the butter in a Dutch oven over medium heat. Add the flour and green onions and cook for 2 minutes. Add the nutmeg.
- Add the potatoes and broth, bring to a boil. Reduce to a simmer, and simmer until potatoes are tender. Add milk and mash the potatoes a bit. Bring to a low simmer.
- Stir in the cheese and sour cream, continue cooking until heated through.
- Add the roasted broccoli, continue cooking until hot.
- Divide into bowls, and top with desired garnishes.
Nutrition
Calories: 207kcalCarbohydrates: 6gProtein: 6gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 39mgSodium: 653mgPotassium: 99mgFiber: 1gSugar: 4gVitamin A: 678IUVitamin C: 1mgCalcium: 163mgIron: 1mg
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