Broccoli Cheese and potato soup
Why I Love This Recipe
Great comfort food
Ingredients You'll Need
1 Tbsp butter
1 medium yellow onion chopped
3 large white potatoes cubed, about 4 cups
4 cups chicken broth
1/2 tsp kosher salt
6 cups broccoli florets
3 cups whole milk
3 cups shredded medium cheddar cheese
2 Tbsp flour
1 tsp freshly ground black pepper
Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 mins, until softened, stirring occasionally.
Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 mins or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher.
Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 mins or until the broccoli is al dente.
Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.
Pairs Well With
Good bread or croutons