Broccoli Cheese and Potato Soup
This creamy and cheesy potato soup with broccoli comes together quickly for an easy and quick weeknight meal that everyone will love.
Ingredients
- 1 tablespoon butter
- 1 medium yellow onion chopped
- 3 large white potatoes cubed, about 4 cups
- 4 cups chicken broth
- 1/2 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
Instructions
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Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally.
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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.
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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.
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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.
Recipe Notes
*I used fresh broccoli in this soup, but frozen will work in a pinch.