Broccoli Cheddar and Potato Soup

Happy New Year everyone! I truly wish you all a great 2017 and thank you for continuing to support and join me on my Supper With Michelle journey. I can’t think of a better way to kick off the year than with a new blog post of my Broccoli Cheddar and Potato Soup! If you celebrate holidays, then I hope that you had a wonderful time the last couple of weeks celebrating them. We’ve been hosting my Mother-in-Love the last couple of weeks so I dedicated that time to spend hanging out with her…watching movies, eating, shopping, etc. 🙂  We also had a great time last weekend when we all drove up to Charlotte to spend the holiday with Mom and her husband.

With all that being said, let’s talk about this bowl of soup! I can easily say it’s a classic type of soup and another one of my favorite types of soups I enjoy this time of year. Broccoli, Cheese, Potatoes, Creamy….mmm…mmm…good!  And if you don’t eat cheese, it’s actually pretty damn good even without it.

If you enjoy my Broccoli Cheddar and Potato Soup, then you should also try my Broccoli Cheddar and Tomato Quiche!

Get the Recipe: Broccoli Cheddar and Potato Soup

Yield: 4 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

5 from 6 reviews

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Ingredients

• 5 tablespoons unsalted butter
• ½ small yellow onion, diced very fine
• ¼ cup carrots, finely diced (roughly ½ cup)
• 1 small russet potato, diced small (roughly 1 cup)
• 1 pinch red chili flakes, optional
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups vegetable broth
• 1 large broccoli crown, cut roughly into small bite size florets (roughly 4 cups)
• 1 cup half and half
• 1 cup sharp cheddar cheese, grated, plus a little extra for topping, if you desire
• salt and pepper, to taste

Equipment

• Large Pot or Dutch Oven

Instructions

• In a large pot or Dutch oven, melt the unsalted butter over medium-low heat. Add in the onion, carrots, potato, and sauté until the vegetable begin to soften a bit, 8 to 10 minutes. Add in the red chili flakes and garlic sauté until fragrant, about 1 minute. Add in the flour, and stir continuously for 2 to 3 minutes, until slightly golden.
• Stir in the vegetable broth and broccoli. Cover and simmer on low until the broccoli is fork-tender, 10 to 15 minutes, stirring occasionally.
• Remove the lid and stir in the half and half milk. Allow to simmer for just a few minutes more.
• If you have an immersion blender, blend your soup mixture several times. Don’t over do it, if you prefer your soup to be on the chunkier side.
• If you have a blender, carefully ladle out one or two cups of soup and place it in your blender. Leave the top of the blender slightly ajar for any heat to escape and blend for a few seconds and then pour mixture back in your pot.
• Next, add the cheese into the pot and stir until it's melted. If the soup gets too thick, add a little more vegetable broth. Taste and add salt and pepper, to taste.
• Serve in your favorite bowls and enjoy!

Calories: 462kcal, Carbohydrates: 34g, Protein: 15g, Fat: 31g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 1224mg, Potassium: 864mg, Fiber: 6g, Sugar: 8g, Vitamin A: 3727IU, Vitamin C: 148mg, Calcium: 355mg, Iron: 2mg