Recipe Image

Servings:

Broccoli Cheddar Potato Soup

Beautiful, green broccoli florets, orange cheddar cheese, and starchy potatoes come together in this delicious soup. It's the perfect comfort food for a chilly night. It is ultra-creamy and full of flavor. We use a combination of mild and sharp cheddar cheese to create an ideal balance of flavor. This soup is sure to become a family favorite. Serve it with a crusty piece of bread for dipping, and you've got a meal that everyone will love!

Total Time

30min

5.0

1 Rating

Author: The Dharma Kitchen

Servings:

Ingredients

•

2 Tbsp

Butter

or Olive Oil

•

Medium Onion , diced

•

Carrot , diced

•

1/2 tsp

Kosher Salt

•

1/4 tsp

Ground Black Pepper

•

1/2 tsp

Paprika

•

1/2 tsp

Ground Mustard Seeds

or 1 tsp Dijon Mustard

•

2 Tbsp

All-Purpose Flour

•

2 cups

Finely Diced Potatoes

•

3 cups

Chicken Stock

or Water

•

3 cups

Frozen Broccoli

•

1 cup

Kemps Half & Half

•

2 cups

Shredded Cheddar Cheese

Cooking Instructions

In a 6-quart pot or Dutch oven, melt the Butter (2 Tbsp) over medium-high heat. Add the Onion (1) , Carrot (1) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) and cook until softened, about 3 to 4 minutes.

Add the Paprika (1/2 tsp) , Mustard Seeds (1/2 tsp) , and All-Purpose Flour (2 Tbsp) and stir to combine with the onions and carrots. Add the Potatoes (2 cups) and Chicken Stock (3 cups) . Bring to a boil, then cover and simmer for 10 to 12 minutes, until potatoes are tender.

Stir in the Frozen Broccoli (3 cups) (it can still be frozen!) and cook for 2 to 3 minutes.

Reduce the heat to low and stir in the Kemps Half & Half (1 cup) and Shredded Cheddar Cheese (2 cups) until everything is melted and has thickened.

Garnish with some more cheese and serve warm.

Author's Notes

You can make this recipe gluten-free using an all-purpose gluten-free flour blend. Pre-shredded cheese is a huge time saver.

Nutrition Per Serving

CALORIES

573

FAT

35.1 g

PROTEIN

26.3 g

CARBS

40.6 g