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RECIPE
13 INGREDIENTS 5 STEPS 30min

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!
Broccoli Cheddar Potato Soup Recipe | SideChef
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!
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 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
4
US / METRIC
2 Tbsp
or Olive Oil
1
Medium Onion , diced
1
Carrot , diced
1/2 tsp
1/2 tsp
Ground Mustard Seeds
or 1 tsp Dijon Mustard
2 Tbsp
up to 3 Tbsp
2 cups
Finely Diced Potatoes
3 cups
Chicken Stock
or Water
1 cup
Half and Half
2 cups
a blend of sharp and mild works great
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

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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Nutrition Per Serving
Calories
573
% Daily Value*
Fat
35.1 g
45%
Saturated Fat
19.7 g
98%
Trans Fat
0.3 g
--
Cholesterol
99.7 mg
33%
Carbohydrates
40.6 g
15%
Fiber
7.2 g
26%
Sugars
9.8 g
--
Protein
26.3 g
53%
Sodium
1080.7 mg
47%
Vitamin D
0.3 µg
2%
Calcium
566.3 mg
44%
Iron
2.4 mg
13%
Potassium
723.8 mg
15%
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