The recipe was originally published in February 2011. It was retested with reader feedback, rephotographed, rewritten, and republished for your enjoyment in May 2017.
Somewhere along the way, folks decided that a dish being “comfort food” meant it was also inherently unhealthy. Pshhhh. Trust me, you can make (and enjoy) all of your comfort food favorites, and still keep them light and healthy. What’s more comforting than knowing you are taking care of yourself and your family by taking care of your body? Nothing. That’s what.
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 bit of 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 it’s 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.Read the post »