Potato Cheddar Soup With Broccoli And Cauliflower

Name: Potato Cheddar Soup With Broccoli And Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, chopped; 1 tablespoon olive oil; 1 tablespoon butter; 1 tablespoon minced garlic (6 cloves); 2 1/2 lbs potatoes, peeled and quartered; 2 carrots, peeled and coarsely chopped; 5 cups chicken stock or 5 cups chicken broth; 8 ounces broccoli; 8 ounces cauliflower; 3/4 cup milk; 3/4 cup whipping cream; 1 cup shredded cheddar cheese (4 oz.); 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper

Servings: persons

2 onions, chopped
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced garlic (6 cloves)
2 1/2 lbs potatoes, peeled and quartered
2 carrots, peeled and coarsely chopped
5 cups chicken stock or 5 cups chicken broth
8 ounces broccoli
8 ounces cauliflower
3/4 cup milk
3/4 cup whipping cream
1 cup shredded cheddar cheese (4 oz.)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

1
In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
2
Add garlic and continue cooking.
3
Add potatoes, carrots, and chicken stock.
4
Bring to boiling; reduce heat.
5
Cover and simmer for 1 hour.
6
Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
7
Coarsely chop tender stems.
8
Core and separate cauliflower into small flowerets.
9
Add broccoli stems and cauliflower to potato mixture.
10
Cover; simmer 45 minutes.
11
Add broccoli flowerets and cook, covered, for 15 minutes more.
12
Add milk, cream, cheese, salt, and pepper to vegetable mixture.
13
Lightly puree with a potato masher until coarsely blended to desired texture.
14
Add water, if needed, to desired consistency.
15
Note: I use an immersible blender.

1147

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 onions, chopped, 1 tablespoon olive oil, 1 tablespoon butter, 1 tablespoon minced garlic (6 cloves), and more.

Yes, Potato Cheddar Soup With Broccoli And Cauliflower 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.

That's it — enjoy your meal!

Potato Cheddar Soup With Broccoli And Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions