Name: Potato and Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 3 tablespoons of butter; 1 sweet or yellow onion, finely diced; 1 carrot, cut into thin rounds; 3 cloves of garlic, peeled and minced; 1/3 cup all-purpose flour; 2 cups of milk (I used 1 1/2 cups of 2% milk and 1/2 cup half and half for a little added creaminess); 4 cups of chicken broth; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1.5 lbs yellow potatoes, washed and cubed into bite-sized pieces; 1 head of broccoli, chopped into bite-sized pieces (about 4-5 cups); 1 cup shredded sharp cheddar cheese, plus more for topping if desired; 1/2 cup sour cream or plain greek yogurt

Description

Potato soup meets broccoli cheddar soup in this creamy, hearty and delicious bowl of goodness! Simple to prepare and ready in under an hour.

Ingredients

Scale

3 tablespoons of butter
1 sweet or yellow onion, finely diced
1 carrot, cut into thin rounds
3 cloves of garlic, peeled and minced
1/3 cup all-purpose flour
2 cups of milk (I used 1 1/2 cups of 2% milk and 1/2 cup half and half for a little added creaminess)
4 cups of chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1.5 lbs yellow potatoes, washed and cubed into bite-sized pieces
1 head of broccoli, chopped into bite-sized pieces (about 4-5 cups)
1 cup shredded sharp cheddar cheese, plus more for topping if desired
1/2 cup sour cream or plain greek yogurt

Toppings of choice: shredded cheese, crumbled bacon, chives, green onions, parsley

Cook Mode Prevent your screen from going dark

Instructions

In a large, heavy pot (like a dutch oven), melt butter over medium heat.
Add onions and carrots and saute until they begin to soften. Add garlic for last minute and saute until fragrant but not overly browned.
Add flour and stir to coat onion mixture. Slowly add milk, stirring constantly. Continue to stir until thickens. Use a whisk if necessary to make a smooth paste. This should take about 3-5 minutes.
Add in chicken stock, salt and pepper. Stir to combine. Add potatoes.
Reduce heat to medium low so that soup is simmering but not boiling. Cook for about 15 minutes. Potatoes should begin to soften. Stir frequently so that potatoes do not stick to the bottom of the pot.
Add in the broccoli and continue to cook for another 10-15 minutes or so until potatoes and broccoli are both softened. Continue to stir at regular intervals. If soup gets too thick at any point, feel free to give it another splash of milk or stock.
Stir in shredded cheddar cheese and sour cream.
Season to taste with salt and pepper.
Serve with toppings of your choice.

Notes

Soup keeps in the fridge for about 4-5 days.
You can freeze it but the texture will be somewhat different when you reheat as the dairy does slightly separate and the potato might get a little mushier.