Broccoli Cheddar and Potato Soup
This Broccoli Cheddar and Potato Soup is an excellent example of the concept of healthier comfort food. Let's be honest, it's mostly just a big bowl of veggies-with a little cheese and milk for richness and flavor. Eating a bowl of this soup is pretty much exactly like eating a salad. Okay, so maybe not exactly like it, but darn close.
The key to making sure this soup is super (souper!) creamy and delicious-an immersion blender (AKA: a stick blender). Instead of loading this soup up with heavy cream or tons of butter, the thick and creamy texture comes from pureeing the majority of the veggies into a velvety-smooth soup.
You can definitely use a regular blender and just transfer batches back and forth between the blender and the stove. But honestly? The $25 you spend on an immersion blender will more than pay for itself in hassle and labor costs in its lifetime. If you don't own one, you definitely should. I have this Cuisinart one, and it's great-although they tend to burnt out after 2-3 years of use.
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Honestly, I think this soup is a meal all on it's own, but if you want to round out dinner, add some crusty bread, like this easy, yeast-free soda bread, and a fresh garden salad. Boom. Comfort food done healthy. Enjoy!
📖 Recipe
Broccoli Cheddar and Potato Soup
Ingredients
- 2 tablespoons butter or coconut oil
- 1 small onion diced
- 2 large carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose or whole wheat flour
- 2 ½ cups chicken or vegetable broth
- 1 cup milk whole dairy milk or full fat coconut milk at good options
- 2 medium Yukon Gold potatoes about 5 petite Yukon Gold potatoes, peeled and diced
- 4 cups broccoli florets chopped into small pieces (about 2 heads)
- 1 ½ cups shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Heat the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrots, celery, garlic and cook until just tender and fragrant, about five minutes.
- Sprinkle with flour, stir, and cook for two minutes to thicken any remaining liquid.
- Add the chicken broth and milk. Bring to a boil, reduce heat and add potatoes. Simmer until the potatoes are tender, about 10 minutes.
- Add the broccoli, cover and cook until broccoli is tender, about 12 to 15 minutes.
- Blend soup with an immersion blender (or use a regular stand blender by carefully transferring the hot soup) until smooth.
- Turn off heat, stir in the cheese and season with salt and pepper.
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