Dinner for 6
Broccoli Chard Cheese Soup
$8.07for 475 minServes 6
This blended vegetable soup simmers broccoli, potatoes, onion, and chard before adding cream, lemon, and cheddar.
Photo: holajalapeno.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Broccoli, 1.5 lb$1.99/lb typical | 1.5 lb | $2.98Typical price |
 | Onions, 0.4 lb$1.29/lb typical | 0.4 lb | $0.52Typical price |
 | Potatoes, 0.9 lb$0.99/lb typical | 0.9 lb | $0.87Typical price |
 | Broth, 33 oz$0.07/oz typical | 33 oz | $2.32Typical price |
 | Bok choy and napa cabbage, 0.25 lb$1.99/lb typical | 0.25 lb | $0.50Typical price |
 | Cheddar and shredded cheese, 8 oz$0.30/oz typical | 8 oz | $2.40Typical price |
 | Heavy cream, 8.25 oz$0.22/oz typical | 8.25 oz | $1.83Typical price |
 | Lemons and limes, 1$0.60 each typical | 1 | $0.60Typical price |
| Total for the servings shown | $12.11 | ||
Swaps
- Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap cheddar and shredded cheese for mozzarellaabout the same price
- Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Pantry staples you likely have
Olive and cooking oil
Not included in the cost.
- 75 minstart to table
- Mediumdifficulty
- 6servings as written
- $$typical cost tier
AmericanKid-friendlyBudgetFamilyLunchesDinnersCold-weather comfortWinter
Typical price
$2.02 per serving$8.07 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 1/2 lb broccoli
- 1 tbsp olive oil
- 1 yellow onion
- 2 red potatoes
- 4 cups chicken stock or low-sodium chicken broth
- 2 cups chopped chard leaves
- 2 cups shredded cheddar cheese or cheddar and monterey jack mix
- 1 cup heavy cream
- 1 lemon
Steps
- Heat the olive oil in a large pot over medium heat, then cook the chopped onion for 8 minutes.
- Add the potatoes, broccoli, and chicken stock, cover the pot, and simmer for 35 minutes until tender.
- Stir in the chard leaves and cook for 5 minutes until wilted.
- Blend the soup carefully in batches until smooth.
- Return the soup to the pot, stir in the cream and lemon juice, and heat gently for 5 minutes.
- Add the cheddar and stir over low heat until melted.
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