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Potato Broccoli Cheddar Soup

potato broccoli cheddar soup in a white bowl with roasted broccoli and shredded white cheddar cheese.
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5 from 1 review

Move over Panera because this potato broccoli cheddar soup is the new soup in town! It’s creamy and flavorful and ready in just 30 minutes. The perfect bowl of comfort as the temps cool down!

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large head of broccoli
  • 2 yukon gold potatoes, cubed
  • 1 large shallot, chopped
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 6 cups vegetable stock
  • 1 cup grated white cheddar

Instructions

  1. Remove thick end from broccoli and then chop up your florets and stem into bite-sized pieces.
  2. To a large soup pot or dutch oven add your olive oil over medium heat.
  3. Stir in broccoli, potatoes, shallot and garlic cloves. Cook for 7-10 minutes or until broccoli is lightly browned.
  4. Add a splash of stock to the pot and deglaze the bottom of the pot scraping off the browned bits so they coat the veggies.
  5. Top with salt, pepper and vegetable stock and bring soup to a boil. Once boiling lower heat to a simmer and place lid on pot to simmer for 10 minutes.
  6. Remove lid from pot and allow to cook until all veggies are tender (8-10 minutes).
  7. Turn off heat and allow soup to cool slightly.
  8. Use an immersion blender to blend soup until smooth (or desired texture). If you don’t have an immersion blender you can blend soup in batches in a countertop-style blender and then add back into pot.
  9. Stir in shredded cheddar and allow to melt into soup.
  10. Serve warm or see storage instructions above.

Find it online: https://www.thehealthymaven.com/broccoli-cheddar-soup/