Description
A comforting and creamy Broccoli Cheddar Potato Soup perfect for two, featuring tender yellow potatoes, fresh broccoli florets, and sharp cheddar cheese in a rich, flavorful broth made with sautéed vegetables and a touch of half and half.
Ingredients
Scale
Vegetables and Aromatics
- 2 tbsp. Unsalted Butter
- 1/3 cup finely chopped Celery
- 1/3 cup finely chopped Carrot
- 1/3 cup finely chopped Shallot or Yellow Onion
- 2 tbsp. finely chopped Jalapeño (optional)
- 1 clove Garlic, minced
- 2 cups cubed Yellow Potatoes (1/2″ cubes)
- 2 cups Broccoli Florets (chopped or torn into bite-sized pieces)
Seasonings and Spices
- 1/2 tsp. Salt, plus more to taste
- 1/2 tsp. Paprika
- 1/2 tsp. Crushed Red Pepper (optional)
- 1/2 tsp. freshly cracked Black Pepper, plus more to taste
Liquids and Thickener
- 2 tbsp. All-Purpose Flour
- 3 cups Low Sodium Chicken Stock or Vegetable Stock
- 2/3 cup Half and Half or Heavy Cream
Cheese
- 1 1/2 cups Shredded Cheddar Cheese
Instructions
- Cook the Veggies. Melt 2 tablespoons of unsalted butter in a large saucepan or medium ceramic Dutch oven over medium heat. Add chopped celery, carrot, shallot, jalapeño (if using), and 1/2 teaspoon salt. Cook for 7 to 8 minutes, stirring frequently, until the vegetables are softened and lightly browned.
- Add Garlic and Seasonings. Stir in the minced garlic, paprika, and crushed red pepper (if using). Cook for 1 minute until fragrant, ensuring the spices blend into the vegetables.
- Whisk in Flour. Sprinkle and whisk the all-purpose flour into the vegetables. Cook for just over a minute, stirring occasionally, to eliminate the raw flour taste and form a roux base for the soup.
- Add Liquids, Potatoes, and Broccoli, and Let it Simmer. Gradually pour about 1 cup of the chicken or vegetable broth into the pot while whisking constantly to combine with the flour and vegetables, creating a smooth paste. Slowly whisk in the remaining 2 cups of broth and then stir in the half and half. Add cubed yellow potatoes, broccoli florets, and another pinch of salt. Increase heat to high to bring the soup to a boil; then reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally, until potatoes are tender.
- Stir in the Cheese. Remove the saucepan from heat and gradually stir in the shredded cheddar cheese in handfuls until fully melted and incorporated. Taste and adjust seasoning with extra salt and freshly cracked black pepper, if desired. Serve warm.
Notes
- For a spicier version, include the optional jalapeño and crushed red pepper.
- You can substitute vegetable stock for a vegetarian version.
- Use heavy cream instead of half and half for a richer soup.
- Ensure potatoes are cut evenly for uniform cooking.
- Do not boil the soup after adding cheese to prevent curdling.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
