Wednesday, October 5, 2011

Broccoli Potato Cheese Soup

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Well it's starting to be that time of year where you look outside and just want to stay in and eat some nice warm soup.  This is one of my favorite soups.  This recipe makes a fair amount of soup, but it makes for good leftovers. It is pretty easy to half. I had a recipe that is similar, but I revamped it to my liking and added potatoes enjoy!


  • 6 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 tsp salt
  • Freshly ground pepper
  • 2 Pinches nutmeg
  • 2 cloves garlic minced
  • 1 tsp chopped fresh thyme leaves – or 1/4 - 1/3 tsp dried thyme leaves
  • 6 tablespoons all-purpose flour
  • 6 cups chicken broth (or 6 cups of water with 3 bouillon cubes)
  • 1 - 2, 12 oz packages frozen broccoli, thawed
  • 3 medium potatoes quartered then sliced - boiled until tender
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese – grated
In a medium pot, melt the 6 tablespoons butter over medium-high heat. Add onions, salt, pepper, and nutmeg and cook, stirring, until soft, about 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 1-2 minutes. Slowly add the broths, whisking constantly, and bring to a boil. Reduce the heat and simmer for about 5 minutes, or until it begins to thicken. Add one package of broccoli and cook, stirring, for 5 minutes.  
Remove the pot from the heat and puree with a hand-held immersion blender or normal blender. 
Add the cream and bring to a simmer add the remaining ½ - 1 package of broccoli depending on how chunky you want your soup and simmer for 7 minutes (if you don't want chunks of broccoli, don't add the extra package, it is still very delicious!). Add cooked potatoes and once the broccoli is tender, add the cheese and cook over low heat, stirring, until melted.
Serve and top with grated cheese.

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