Photo: Broccoli-Cheddar Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cups low-sodium chicken broth
- 2 cups half-and-half
- 1 pound russet potatoes, peeled and chopped
- 1 pound sweet potatoes, peeled and chopped
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 2 cups chopped broccoli florets
- 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
- Croutons, for topping (optional)
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.
When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.
Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.
Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g
Photograph by Antonis Achilleos
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By my2grlzmama
Oskaloosa, IA
on January 20, 2013
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Although this is NOT your typical broccoli-cheddar soup (which I'm a HUGE fan of I absolutely loved the flavor and velvety texture that the potatoes bring. I did use both the sweet and russet. The only changes I made were to fry a few strips of bacon for garnish and saute the onions in the bacon drippings instead of using olive oil. I also skipped the celery and added garlic. I did use the sharp cheddar, but I don't find that the flavor really stood out compared to the potatoes. Still very delish and will make it again!
By jeani wilkinson
Texas
on January 04, 2013
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I served this for our Monday Bridge Club ladies and it was greatly enjoyed.
I think some may have a 'blandness' problem due to the stock they use. My homemade stock is very flavorful, so doesn't need much additional salt & pepper; but, a cheap stock in the box defitinetly would need some help. Taste as you go. Season as you like.
By Franny M-K
Conway, AR
on December 10, 2012
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This is an easy and delicious main dish soup. I added thyme and tarragon with the bay leaf, and increased the cheese to about 1/2 pound. Warning: if made ahead, do not add broccoli until just before serving. It keeps well in a crock pot for a pot luck. To make it vegetarian, substitute vegetable broth for the chicken broth. Serve crumbled bacon, grated cheese, and croutons as optional toppings
Read all 54 reviews