Nothing beats a warm and delicious bowl of homemade soup, especially during the chilly fall season. And if you’re a fan of broccoli cheese soup and potato soup, then you’re in for a treat with this mouthwatering combination!

A Hearty and Satisfying Soup

I’ve always loved broccoli cheese soup, but when you add potatoes to the mix, it takes it to a whole new level. This broccoli cheese and potato soup is hearty, satisfying, and perfect for those colder days. Even my kids, who claim they don’t like broccoli, devour this soup and ask for it all the time.

A Perfect Pair: Crusty Sourdough Rolls

To make this meal even more delightful, serve it with some crusty sourdough rolls. The combination of dunking the rolls into the creamy soup is simply fantastic! It’s also a great option for packing in lunches, providing a mid-day warm-up on those chilly afternoons.

Easy and Convenient

One of the best things about this recipe is how easy it is to make. Plus, the chances are high that you already have all the ingredients you need in your kitchen. It’s the perfect solution for a quick and comforting meal.

Ingredients

• 5 ½ Tbsp. butter, divided
• 1 ½ cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 ½ cups peeled and cubed russet potatoes – cut ½ inch to ¾ inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• ¼ tsp. dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp. all-purpose flour
• 3 cups milk (preferably 2%)
• ½ cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz.)
• ⅓ cup finely shredded parmesan cheese (1 oz.)

Directions

1. In a large pot over medium heat, melt 1 ½ Tbsp. of the butter. Add carrots, celery, and onion and sauté for 3 – 4 minutes. Add garlic and sauté for an additional 30 seconds.
2. Stir in chicken broth, potatoes, and thyme. Season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat to medium, cover with a lid, and simmer for 15 minutes.
3. Stir in the broccoli and cook for an additional 5 minutes or until the veggies are tender.
4. In a medium saucepan over medium heat, melt the remaining 4 Tbsp. of butter.
5. Stir in the flour and cook, whisking constantly for 1 minute.
6. While whisking vigorously, slowly pour in the milk. Whisk well until no lumps remain.
7. Cook, stirring constantly, until the mixture begins to thicken.
8. Stir in the heavy cream and remove from heat.
9. Once all the veggies in the large pot are tender, pour the milk mixture into the soup and stir.
10. Remove from heat and stir in the cheddar and parmesan cheese until melted.
11. Serve warm and enjoy the delightful combination of flavors in every spoonful.

Remember, homemade soup is always better when shared with loved ones. So gather your family and friends, and enjoy this delicious Broccoli Cheese and Potato Soup together!

Bonus Recipe: Taco Stuffed Bell Peppers

If you’re looking for a delicious and easy-to-make Mexican dish that will satisfy your taste buds without compromising your keto diet, look no further than Taco Stuffed Bell Peppers. This mouthwatering recipe combines the flavors of ground beef, spices, and colorful bell peppers for a wholesome and filling meal.

Ingredients

To make these keto-friendly stuffed peppers, you’ll need the following ingredients:

• 4 medium-sized bell peppers (any color you prefer)
• 1 pound of ground beef
• 1/2 cup of diced onions
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of shredded cheddar cheese
• Optional toppings: sour cream, chopped cilantro, sliced avocado

Instructions

Here’s how to prepare these delightful Taco Stuffed Bell Peppers:

1. Preheat your oven to 375°F (190°C). Line a baking dish with foil and set aside.
2. Slice the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly and place them upright in the prepared baking dish.
3. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté them until they become fragrant and translucent.
4. Add the ground beef to the skillet and cook until it’s browned and crumbly. Drain any excess grease.
5. Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to combine all the flavors.
6. Spoon the beef mixture evenly into each bell pepper, filling them to the top.
7. Sprinkle the shredded cheddar cheese over the stuffed peppers, covering them completely.
8. Bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.
9. Remove from the oven and let them cool for a few minutes. Add your favorite toppings like sour cream, chopped cilantro, or sliced avocado.
10. Serve the Taco Stuffed Bell Peppers hot and enjoy this keto-friendly Mexican delight!

Customize Your Taco Stuffed Bell Peppers

Feel free to get creative and customize your Taco Stuffed Bell Peppers to suit your preferences. You can add ingredients like diced tomatoes, jalapeños, or black olives to the beef mixture for some extra flavor. Furthermore, you can experiment with different types of cheese or even substitute the ground beef with ground turkey or chicken for a lighter option.

So, gather your ingredients, follow this simple recipe, and treat yourself and your loved ones to a delightful and healthy meal. These Taco Stuffed Bell Peppers are sure to impress and satisfy even the most discerning taste buds, all while keeping you on track with your keto lifestyle.