RECIPE

13 INGREDIENTS •5 STEPS •30min

Broccoli Cheddar Potato Soup

Name: Broccoli Cheddar Potato Soup
Total time: 1800 s
Yield: 4
Ingredients: 2 tablespoon Butter; 1 Onion; 1 Carrot; 1/2 teaspoon Kosher Salt; 1/4 teaspoon Ground Black Pepper; 1/2 teaspoon Paprika; 1/2 teaspoon Mustard Seeds; 2 tablespoon All-Purpose Flour; 2 cup Potato; 3 cup Chicken Stock; 3 cup Frozen Broccoli; 1 cup Half and Half; 8 ounce Shredded Cheddar Cheese

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!

Broccoli Cheddar Potato Soup Recipe | SideChef

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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/

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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/

30min

Total Time

$2.02

Cost Per Serving

Ingredients

Servings

US / METRIC

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

up to 3 Tbsp

2 cups

Finely Diced Potatoes

3 cups

Chicken Stock

or Water

3 cups

Frozen Broccoli

1 cup

Half and Half

2 cups

Shredded Cheddar Cheese

a blend of sharp and mild works great

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Nutrition Per Serving

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CALORIES

573

FAT

35.1 g

PROTEIN

26.3 g

CARBS

40.6 g

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 Instructions

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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 (1/2 tsp) , and Ground Black Pepper (1/4 tsp) and cook until softened, about 3 to 4 minutes.

Step 2

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.

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.

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