Description
This hearty Broccoli Potato Soup is a rich and creamy blend of Yukon gold potatoes, tender broccoli, and cheddar in a velvety broth. Comforting and full of flavor-enhancing seasonings, it’s a soul-warming favorite for any cold-weather meal.
Ingredients
3 tbsp of butter
1 medium yellow onion, diced
3/4 cup carrots, diced
3 cloves garlic, minced
1 tsp soy sauce (or Worcestershire sauce)
1 tsp hot sauce (optional)
1 tsp dried parsley
1 tsp mustard powder
1/2 tsp dried oregano
1/4 cup flour
5 cups chicken broth
1 cup half and half
Salt and pepper, to taste
1 ½ lbs Yukon gold potatoes, peeled and cut into ¾-inch chunks
4 cups broccoli florets
1 ¼ cups cheddar cheese, shredded
1/3 cup Parmesan cheese, grated
Instructions
Heat 3 tbsp butter drippings in the same pot. Sauté onion and carrots over medium heat until soft and slightly caramelized, about 12 minutes.
Stir in garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano. Cook 1 minute. Add flour and stir constantly for 2 minutes.
Gradually add chicken broth and half and half, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer for 10 minutes.
Season potatoes lightly with salt and pepper, then add to soup. Simmer partially covered for 15 minutes, stirring occasionally.
Add broccoli and simmer for another 7 minutes, or until potatoes are tender and broccoli is cooked.
Optional: Blend some of the soup with an immersion blender or in a regular blender for a smoother texture.
Reduce heat to low and stir in both cheeses until melted.
Taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main course
