Description
A comforting and creamy Broccoli Cheddar Potato Soup recipe that serves two, perfect for a cozy meal. This soup blends tender yellow potatoes, fresh broccoli florets, and sharp cheddar cheese in a rich, flavorful broth enhanced with aromatic vegetables and spices.
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
Seasonings and Flour
- 1/2 tsp. Salt plus more to taste
- 1/2 tsp. Paprika
- 1/2 tsp. Crushed Red Pepper (optional)
- 2 tbsp. All-Purpose Flour
- 1/2 tsp. freshly cracked Black Pepper plus more to taste
Liquids and Broth
- 3 cups Low Sodium Chicken Stock or Vegetable Stock
- 2/3 cup Half and Half or Heavy Cream
Main Ingredients
- 2 cups Yellow Potatoes, cubed into 1/2″ cubes
- 2 cups Broccoli Florets, chopped or torn into bite-sized pieces
- 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 the finely chopped celery, carrot, shallot (or yellow onion), jalapeño (if using), and 1/2 teaspoon salt. Cook for 7 to 8 minutes, stirring frequently, until the vegetables are soft and some edges are slightly browned to develop flavor.
- Add Garlic and Seasonings: Stir in minced garlic, paprika, and crushed red pepper. Cook for about 1 minute to allow the spices to release their aroma without burning.
- Whisk in Flour: Sprinkle the all-purpose flour over the vegetables and whisk it in continuously, cooking for a little over a minute. This step removes the raw flour taste and begins to thicken the base of the soup.
- Add Liquids, Potatoes, and Broccoli, and Let it Simmer: Gradually pour about one cup of chicken or vegetable broth into the pot, whisking constantly so that it blends smoothly with the flour and vegetables, creating a loose paste. Slowly whisk in the remaining two cups of broth and pour in the half and half. Stir in the cubed yellow potatoes, broccoli florets, and an additional pinch of salt. Increase the heat to high and bring the soup to a boil. Then reduce the heat to medium-low and simmer for approximately 15 minutes until the potatoes are tender, stirring occasionally.
- Stir in the Cheese: Remove the soup from heat and gently stir in the shredded cheddar cheese, adding a handful at a time until fully melted and incorporated. Adjust seasoning by tasting and adding more salt and freshly cracked black pepper if desired. Serve warm.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Jalapeño is optional and can be omitted for a milder soup.
- Use half and half for a lighter soup or heavy cream for a richer texture.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
