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Ang's Creamy Potato Soup Recipe

Recipe by: AlabamaAng

"This is a creamy, cheesy soup that I created several years ago. It makes for a hearty main dish and is also the perfect side to a roast or ham. Although I normally try to stay away from the canned cream soups, I think they fit well in this dish. Of course, it's not the healthiest of recipes, but don't we all need to splurge every now and then?"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes.
  • 2Gently mash potatoes into the soup to thicken to your desired texture.
  • 3Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes.
  • 4Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.
Footnotes
  • Cook's Notes:
  • Raw broccoli can be substituted for the steamed, if added and boiled with other vegetables. I just prefer a crunchier texture to my broccoli.
  • For a soupier consistency, some or all of the additional can of broth can be added.
Ingredients
  • 12 servings
  • 348 cals
  • 1 (49.5 fluid ounce) can low fat, low sodium chicken broth
  • 5 pounds russet potatoes, peeled and cut into cubes
  • 4 carrots, peeled and diced
  • 4 stalks celery, diced
  • 1 small onion, diced
  • 1 cup broccoli florets
  • 1 (10 ounce) can fat-free cream of celery soup
  • 1 (10 ounce) can fat-free cream of chicken soup
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces pepperjack cheese, shredded
  • 1 teaspoon ground black pepper
  • 1 teaspoon parsley flakes
  • 1 (14.5 ounce) can fat-free reduced-sodium chicken broth, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    348
    17%
  • Fat:
    13.2
    20%
  • Carbs:
    43.1
    14%
  • Protein:
    15.2
    30%
  • Cholesterol:
    39
    13%

Based on a 2,000 calorie diet

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