Angs Creamy Potato Soup Recipe

  • 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
  1. Pour 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.
  2. Gently mash potatoes into the soup to thicken to your desired texture.
  3. Place 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.
  4. Stir 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.