Description
This Broccoli Potato Soup has hints of cheese throughout the thick and flavorful broth. It’s made with the best flavor enhancers and seasonings, making every bite warm and satisfying.
Ingredients
Scale
- 3 tablespoons butter
- 1 medium yellow onion, diced
- ¾ cup carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (optional)
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon dried oregano
- ¼ cup flour
- 5 cups chicken broth
- 1 cup half and half
- Salt and pepper, to taste
- 1 ½ lbs yukon gold potatoes, peeled and cubed
- 4 cups broccoli florets, fresh or frozen
- 1 ¼ cups cheddar cheese, shredded
- 1/3 cup parmesan cheese, grated
Instructions
- Prepare: Measure out all ingredients. Cut the broccoli florets into smaller bite-size pieces.
- Sauté: Heat 3 tablespoons butter in a 4-quart soup pot over medium heat. Add the onions and carrots and simmer until very softened and slightly caramelized, about 12 minutes.
- Season: Add the garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously.
- Simmer: Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, then reduce to a simmer for 10 minutes.
- Cook Potatoes: Add the cubed potatoes, seasoned lightly with salt and pepper. Simmer, partially covered, for 15 minutes, stirring occasionally.
- Cook Broccoli: Add the broccoli and simmer for 7 more minutes, or until the potatoes are fork tender and the broccoli is cooked through.
- Blend: Optional: Use an immersion blender to pulse the soup a few times to smooth out the consistency slightly.
- Finish: Reduce heat to low and gradually stir in the cheese until melted and combined.
- Serve: Taste the soup and add additional seasoning if desired. Serve hot.
Notes
Potatoes: Yukon Gold is recommended for creamy consistency, but red potatoes hold their shape best. Cheese: Shred cheese from a block for better melting. To avoid graininess, stir cheese in over low heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 483 kcal
- Sugar: 6 g
- Sodium: 1271 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.03 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 68 mg
Keywords: broccoli potato soup, creamy soup, cheesy soup, vegetable soup, american cuisine