Broccoli, Cheese, and Potato Soup

I was secretly happy when I discovered today was going to be cold and rainy. It meant that I could make soup! There is something so comforting about a pot of soup simmering on the stove during a thunderstorm. I found this recipe on Skinnytaste that looked irresistible and it used ingredients I had on hand. It turned out cheesy and delicious without all guilt and oh so comforting on a cold, dark, and stormy night.

Place cut up onion, carrot, celery, and garlic into a food processor. Pulse until chopped finely.

In a large Dutch oven, melt butter and olive oil together. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add 3 tablespoons of flour, sea salt and freshly cracked pepper, to taste, to the Dutch oven then stir until smooth.

Add chicken broth, milk, and diced potatoes then set heat to high until it comes to a boil; cover and cook on low until potatoes are soft, about 15 minutes.

Add broccoli florets, parmesan cheese, then mix well. Adjust sea salt and freshly cracked pepper, to taste. Cook uncovered until broccoli is cooked, about 10 minutes. Combine the shredded cheddar cheese with the last 1 tablespoon of flour (this helps prevent the cheese from separating while melting). Add the sharp cheddar and American cheese slices, stir well then remove from heat.

Using an immersion blender, quickly blend part of the soup for a few seconds, until you reach your desired of thickness. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your blender, then add it back to the soup. This helps to thicken the soup. Taste and re-season if necessary. Ladle into bowls and serve with some crusty bread if desired. Enjoy.

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Broccoli, Cheese, and Potato Soup

Yield: 8

Total Time: 30 min.

Ingredients:

1/2 sweet yellow onion, chopped
2 carrots, peeled & chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 tbsp butter
1 tbsp olive oil
4 tbsp flour (divided)
4 cups chicken broth (or vegetable broth)
1 3/4 cup milk
2 large potatoes, peeled and diced small
Sea salt and fresh cracked pepper, to taste
4 cups (about 2 heads) broccoli florets, chopped into small pieces
2 tbsp Parmesan cheese, finely grated
1-1/2 cups 2% sharp cheddar, shredded
2 slices 2% American cheese

Directions:

Place cut up onion, carrot, celery, and garlic into a food processor. Pulse until chopped finely.

In a large Dutch oven, melt butter and olive oil together. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add 3 tablespoons of flour, sea salt and freshly cracked pepper, to taste, to the Dutch oven then stir until smooth.

Add chicken broth, milk, and diced potatoes then set heat to high until it comes to a boil; cover and cook on low until potatoes are soft, about 15 minutes.

Add broccoli florets, parmesan cheese, then mix well. Adjust sea salt and freshly cracked pepper, to taste. Cook uncovered until broccoli is cooked, about 10 minutes. Combine the shredded cheddar cheese with the last 1 tablespoon of flour (this helps prevent the cheese from separating while melting). Add the sharp cheddar and American cheese slices, stir well then remove from heat.

Using an immersion blender, quickly blend part of the soup for a few seconds, until you reach your desired of thickness. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your blender, then add it back to the soup. This helps to thicken the soup. Taste and re-season if necessary. Ladle into bowls and serve with some crusty bread if desired. Enjoy.