broccoli cheddar potato soup
Two of the coziest soups spliced into one!
Ingredients
- 4 tbsp butter
- 1 small yellow onion, diced
- 1/2 cup carrot, diced
- 1 tsp garlic powder
- 1/4 cup all purpose flour
- 4 cups vegetable broth
- 3 medium russet potatoes, peeled and cubed
- 3 cups broccoli florets
- 1 cup heavy whipping cream
- 2 cups shredded sharp cheddar cheese
- bacon, green onions, and sour cream/Greek yogurt, for topping
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat. Saute the onion and carrots until softened, about 4-6 minutes. Stir in the garlic powder until fragrant, about 30 seconds longer.
- Whisk the flour into the veggies until no streaks remain. Pour in the broth, then drop in the potatoes and broccoli. Season with salt and pepper. Bring to a simmer and cook uncovered for 10-12 minutes until the potatoes and broccoli are softened.
- Use an immersion blender to puree the soup until as smooth as you'd like it. I keep a few chunks of potato and/or broccoli for a slightly rustic feel. If you don't own an immersion blender you just won't listen to me you insubordinate child: Carefully transfer the soup in batches to a high-speed blender and whiz until you achieve desired smoothness. Add back to the pot.
- Pour in the heavy cream and cheddar cheese. Stir until the cheese melts. Season further with salt and pepper if needed. If the soup is too thick for your liking, add another 1 cup of broth or so.
- Divide into bowls and top with bacon bits, green onions, and sour cream or yogurt, as desired. A touch more cheddar doesn't hurt either!
Notes
*Heavy cream swap: Use full-fat coconut milk or half and half.