Description
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?
Ingredients
- 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
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12