Cheddar broccoli and potato soup. This soup combines two of my favorite soups, potato and broccoli. It’s hearty, delicious and comforting! Perfect meal for a cold rainy day! Serve along side some rolls, like my overnight rolls RECIPE HERE or my butter croissants RECIPE HERE. If you are looking for a easy cheddar and broccoli soup check out my super easy and delicious one. RECIPE HERE. Or if you are looking for a yummy ham and potato soup recipe check out this RECIPE HERE.
How to make cheddar broccoli and potato soup:
serves 4-6 people
- 2 stalks broccoli – roughly chopped
- 2 potatoes cubes -cut into about 1/4 inch cubes
- 1 shallot – diced
- 1 celery stalk – diced
- 1 tablespoon – olive oil
- 4 cups chicken or vegetable stock
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup grated cheddar cheese
- 2 cups milk of choice
- 1 tsp salt (plus more to taste)
- 1 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- In a large stock pot, add shallots, celery and olive oil and cook over medium heat until the vegetables start to soften or the pan starts to brown (about 3 minutes).
- Add chicken stalk, broccoli, potatoes, garlic powder, salt and pepper and boil until broccoli and potatoes are soft. (About 7-8 minutes).
- While the potatoes and broccoli simmer, in a separate pan, heat butter over medium heat and when melted sprinkle the flour over and stir together making a roux.
- Cook roux mixture for about 2 minutes then whisk in the milk.
- Cook until thickened slightly then whisk in the cheese.
- Once the cheese is melted and mixed into the roux and milk mixture.
- Pour the milk and cheese mixture into the broccoli, potato and stock mixture and whisk until it’s all dissolved.
- Bring to a boil and the soup should thicken slightly. (If you would like it thicker. Combine 2 tablespoons corn starch to 1/4 cup water and whisk in.) Taste the soup, add salt and pepper to taste.
Cheddar Broccoli and Potato Soup
hearty, comforting and delicious soup! Perfect for a rainy day!
Servings: 6 people
Ingredients
- 2 stalks broccoli roughly chopped
- 2 potatoes cubes cut into about 1/4 inch cubes
- 1 shallot diced
- 1 celery stalk diced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable stock
- 3 tablespoons Butter
- 3 tablespoons Flour
- 1/2 cup grated cheddar cheese
- 2 cups Milk of choice
- 1 tsp Salt plus more to taste
- 1 tsp Garlic Powder
- 1/4 tsp black pepper
Instructions
- In a large stock pot, add shallots, celery and olive oil and cook over medium heat until the vegetables start to soften or the pan starts to brown (about 3 minutes).
- Add chicken stalk, broccoli, potatoes, garlic powder, salt and pepper and boil until broccoli and potatoes are soft. (About 7-8 minutes).
- While the potatoes and broccoli simmer, in a separate pan, heat butter over medium heat and when melted sprinkle the flour over and stir together making a roux.
- Cook roux mixture for about 2 minutes then whisk in the milk.
- Cook until thickened slightly then whisk in the cheese.
- Once the cheese is melted and mixed into the roux and milk mixture.
- Pour the milk and cheese mixture into the broccoli, potato and stock mixture and whisk until it’s all dissolved.
- Bring to a boil and the soup should thicken slightly. (If you would like it thicker. Combine 2 tablespoons corn starch to 1/4 cup water and whisk in.) Taste the soup, add salt and pepper to taste.