Cheddar-Potato-Broccoli Soup
Submitted by carlotta
Thick, creamy cheddar potato broccoli soup made from scratch in one pot. Chunks of tender potato and broccoli in a velvety cheese broth that’s ready in about an hour.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis is the kind of soup that makes you forget takeout exists. Tender potato chunks and bright broccoli florets swimming in a rich, velvety cheddar broth that coats the back of your spoon.
The trick here is blending most of the potatoes smooth while reserving a cup of cubes. You get that silky body without a drop of heavy cream, plus satisfying bites of potato in every spoonful.
The cheddar goes in low and slow at the end, melting into the hot soup until everything turns gloriously golden and thick.
Kitchen Tips
- Add the cheese gradually over low heat and stir constantly. Cranking the heat will make the cheese clump and turn grainy.
- Yukon Gold potatoes give you the creamiest texture, but russets work fine and break down even more for extra body.
- Swap the bouillon cubes for homemade chicken stock if you have it on hand. The flavor jump is worth it.
- Toss in a pinch of cayenne or a splash of hot sauce right at the end for a subtle warmth that rounds out the cheese.
Ingredients
Directions
Melt the butter in a 2 to 3-quart saucepan.
Add the onion and sauté for 5 minutes.
Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper. Makes 4 servings.
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