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Cheddar Broccoli and Potato Soup

Cheddar broccoli and potato soup. This soup combines two of my favorite soups, potato and broccoli. It’s hearty, delicious and comforting! Perfect meal for a cold rainy day! Serve along side some rolls, like my overnight rolls RECIPE HERE or my butter croissants RECIPE HERE. If you are looking for a easy cheddar and broccoli soup check out my super easy and delicious one. RECIPE HERE. Or if you are looking for a yummy ham and potato soup recipe check out this RECIPE HERE.

How to make cheddar broccoli and potato soup:

serves 4-6 people

Instructions

  1. In a large stock pot, add shallots, celery and olive oil and cook over medium heat until the vegetables start to soften or the pan starts to brown (about 3 minutes).
  2. Add chicken stalk, broccoli, potatoes, garlic powder, salt and pepper and boil until broccoli and potatoes are soft. (About 7-8 minutes).
  3. While the potatoes and broccoli simmer, in a separate pan, heat butter over medium heat and when melted sprinkle the flour over and stir together making a roux.
  4. Cook roux mixture for about 2 minutes then whisk in the milk.
  5. Cook until thickened slightly then whisk in the cheese.
  6. Once the cheese is melted and mixed into the roux and milk mixture.
  7. Pour the milk and cheese mixture into the broccoli, potato and stock mixture and whisk until it’s all dissolved.
  8. Bring to a boil and the soup should thicken slightly. (If you would like it thicker. Combine 2 tablespoons corn starch to 1/4 cup water and whisk in.) Taste the soup, add salt and pepper to taste.
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Cheddar Broccoli and Potato Soup

hearty, comforting and delicious soup! Perfect for a rainy day!
Course Dinner, Lunch, Main Dish, Soup
Cuisine Dinner, Soup
Keyword Dinner, Easy Recipes, Soup, Weekend Dinner, Weeknight Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 2 stalks broccoli roughly chopped
  • 2 potatoes cubes cut into about 1/4 inch cubes
  • 1 shallot diced
  • 1 celery stalk diced
  • 1 tablespoon olive oil
  • 4 cups chicken or vegetable stock
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 1/2 cup grated cheddar cheese
  • 2 cups Milk of choice
  • 1 tsp Salt plus more to taste
  • 1 tsp Garlic Powder
  • 1/4 tsp black pepper

Instructions

  • In a large stock pot, add shallots, celery and olive oil and cook over medium heat until the vegetables start to soften or the pan starts to brown (about 3 minutes).
  • Add chicken stalk, broccoli, potatoes, garlic powder, salt and pepper and boil until broccoli and potatoes are soft. (About 7-8 minutes).
  • While the potatoes and broccoli simmer, in a separate pan, heat butter over medium heat and when melted sprinkle the flour over and stir together making a roux.
  • Cook roux mixture for about 2 minutes then whisk in the milk.
  • Cook until thickened slightly then whisk in the cheese.
  • Once the cheese is melted and mixed into the roux and milk mixture.
  • Pour the milk and cheese mixture into the broccoli, potato and stock mixture and whisk until it’s all dissolved.
  • Bring to a boil and the soup should thicken slightly. (If you would like it thicker. Combine 2 tablespoons corn starch to 1/4 cup water and whisk in.) Taste the soup, add salt and pepper to taste.
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