Broccoli, Cheddar And Potato Soup Recipe

Name: Broccoli, Cheddar And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Broccoli, Chopped (about 12 Ounces Of Florets); 2 Tablespoons Butter; 1 whole Russet Potato; 1 whole Yellow Onion, Diced; 1 clove Garlic, Minced; 1/2 teaspoons Dry Mustard; 1/4 teaspoons Cayenne Pepper; 1 teaspoon Salt; 2 Tablespoons All-purpose Flour; 3 cups Vegetable Or Chicken Broth; 3/4 cups Whole Milk; 1-1/2 cup Grated Sharp Cheddar Cheese; 2 strips Cooked Bacon, Crumbled

Servings: persons

1 bunch Broccoli, Chopped (about 12 Ounces Of Florets)
2 Tablespoons Butter
1 whole Russet Potato
1 whole Yellow Onion, Diced
1 clove Garlic, Minced
1/2 teaspoons Dry Mustard
1/4 teaspoons Cayenne Pepper
1 teaspoon Salt
2 Tablespoons All-purpose Flour
3 cups Vegetable Or Chicken Broth
3/4 cups Whole Milk
1-1/2 cup Grated Sharp Cheddar Cheese
2 strips Cooked Bacon, Crumbled

1
Blanch your broccoli by placing it in boiling water for 30 seconds. Immediately drain and rinse it with cold water. Set aside.
2
In a large Dutch oven, melt the butter. Peel and chop the potato into small one inch dice. Saute both the potato and the onion in the butter for about six minutes, or until the onion starts to become translucent. Add the garlic and cook for 30 seconds more. Then, add the dry mustard, cayenne and salt. Toss to coat.
3
Add the flour and stir well. Pour in the broth and then add in the broccoli florets. Stir and bring to a simmer. Cook for about 15 minutes, or until the potato is tender. Slowly pour in the milk and add the cheese, stirring to melt.
4
Carefully pour the hot soup into a blender and process for 10 seconds, or just until slightly smooth with just a few chunks. Pour soup back into the pot and keep warm until serving.
5
Serve with crumbled bacon on top.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch Broccoli, Chopped (about 12 Ounces Of Florets), 2 Tablespoons Butter, 1 whole Russet Potato, 1 whole Yellow Onion, Diced, and more.

Yes, Broccoli, Cheddar And Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli, Cheddar And Potato Soup

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