Still dreamy but lightened up in the load, this cheesy potato and broccoli soup leaves the cream right out of it.
I was a bit of an an0maly as a kid.
I didn’t care for peanut butter, opting for liverwurst instead. I loved oatmeal for breakfast and salad was one of my favorite snacks. And what was my pre-dinner ritual? Two tall glasses of milk before the food ever even hit the table.
Who was this kid?
I also liked broccoli. I mean I really, really, liked broccoli. When other kids wouldn’t touch their “green trees” unless they were camouflaged under a blanket of cheddar cheese (not that there’s one darn thing wrong with that!) I loved them simply steamed with a little butter, salt and pepper and drizzled with vinegar. That side put me in heaven every time.
But even while I enjoyed my broc in that cleaner way, the soup that always rang my bell was a creamy cheddar cheese broccoli fusion. I don’t know that my mom ever made it at home, but when we went out, it was my kryptonite.
Like most recipes you love as a kid, the cravings for them simply don’t go away. And as things go as an adult, the extra lbs don’t always go away as easily either. But this recipe doesn’t sacrifice flavor in it’s ingredient modifications, but instead is a healthyish version of my childhood fave.
There’s no cream in this recipe, just milk and chicken stock. The creamy factor to the broth is thanks to potatoes cooked in the broth that have then seen the bottom side of my immersion blender before the broccoli goes in.
I use fresh broccoli in my soup but if you keep a prepared freezer stocked with frozen broccoli, and you have potatoes and cheese on hand, this is a great recipe to pull out of your magic hat when you’re not sure what to cook for dinner tonight.
One important thing to note: There’s a trick to adding the cheese so the soup doesn’t break and turn into a chunky mess. Toss your freshly shredded cheese in a bit of flour first, then add it to the soup in small batches, stirring each batch until completely melted before adding another.
If you dump all of the cheese in at once, that’s what you’ll have…dumpy soup instead of creamy soup. And what kid of any age is gonna want to eat that?
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 large white potatoes, cubed, about 4 cups
- 4 cups chicken broth
- ½ teaspoon kosher salt
- 6 cups broccoli florets
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
- 2 tablespoons flour
- 1 teaspoon freshly ground black pepper
- Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally. Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher. Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
- Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.
As we have for the past few seasons, Becky of The Vintage Mixer has posted her list of what’s in season to eat now and from that list, has amassed a group of us who are posting #eatseasonal recipes today. Some are some are sweet, some are savory and they’re all in season now. They’re all good and they’re all seasonal and are listed below.
We’d love to see what you’re eating seasonal now, too. Share your eats and follow the #eatseasonal hashtag on Instagram to discover more seasonal eats.
Please hop over to their sites, say hi and enjoy their seasonal inspiration.
Tilapia with Tangerine Salsa from Healthy Seasonal Recipes
Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer
Paleo Lemon Poppy Seed Bread from Joy Food Sunshine
Beet and Apple Salad with Citrus Honey Yogurt from Flavor the Moments
Beet Buckwheat Pancakes from Simple Bites
Citrus and Yogurt Fruit Pizza with Granola Crust from Completely Delicious
Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce from Cafe Johnsonia
Meyer Lemon and Honey Lassi from Kitchen Confidante
Meyer Lemon & Thyme Semifreddo from Suitcase Foodist
Orange and Arugula Smoothie Bowl from Floating Kitchen
Roasted Veggie Buddha Bowls with Pesto from She Likes Food
Spicy Cashew Spring Greens Soup from Letty’s Kitchen
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