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SideChef
Recipes
American
Broccoli Cheddar Potato Soup

13 INGREDIENTS • 5 STEPS • 30MINS

Broccoli Cheddar Potato Soup

Recipe
5.0
1 rating
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!
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The Dharma Kitchen
Hi, I'm Carrie! The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/
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!
30MINS
Total Time
$2.02
Cost Per Serving
Ingredients
Servings
4
us / metric
Butter
2 Tbsp
Butter
or Olive Oil
Onion
1
Medium Onion, diced
Carrot
1
Carrot, diced
Kosher Salt
as needed
Kosher Salt
Ground Black Pepper
as needed
Ground Black Pepper
Paprika
as needed
Paprika
Mustard Seeds
as needed
Ground Mustard Seeds
or 1 tsp Dijon Mustard
All-Purpose Flour
2 Tbsp
All-Purpose Flour
up to 3 Tbsp
Potato
2 cups
Finely Diced Potatoes
Chicken Stock
3 cups
Chicken Stock
or Water
Frozen Broccoli
3 cups
Frozen Broccoli
Half and Half
1 cup
Half and Half
Shredded Cheddar Cheese
2 cups
Shredded Cheddar Cheese
a blend of sharp and mild works great
Nutrition Per Serving
VIEW ALL
Calories
573
Fat
35.1 g
Protein
26.3 g
Carbs
40.6 g
Add to plan
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Broccoli Cheddar Potato Soup
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author_avatar
The Dharma Kitchen
Hi, I'm Carrie! The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/

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.
Cooking InstructionsHide images
step 1
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 (as needed), and Ground Black Pepper (as needed) and cook until softened, about 3 to 4 minutes.
step 2
Add the Paprika (as needed), Mustard Seeds (as needed), 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.
step 3
Stir in the Frozen Broccoli (3 cups) (it can still be frozen!) and cook for 2 to 3 minutes.
step 4
Reduce the heat to low and stir in the Half and Half (1 cup) and Shredded Cheddar Cheese (2 cups) until everything is melted and has thickened.
step 5
Garnish with some more cheese and serve warm.
step 5 Garnish with some more cheese and serve warm.
Tags
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American
Comfort Food
Lunch
Shellfish-Free
Kid-Friendly
Dinner
Fall
Potatoes
Quick & Easy
Vegetables
Soups & Stews
Winter
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