If you are someone who enjoys both Broccoli Cheese Soup and Potato Soup then I'm sure you will absolutely LOVE this combo... Cheddar Broccoli Potato Soup!
INGREDIENTS:
2 cups of fresh broccoli, cleaned and chopped
3 russet potatoes, peeled and cubed
2 shallots, minced (or 1 small yellow onion diced)
3 cloves of garlic, minced
1/4 cup of shredded carrots, roughly chopped
6 cups of chicken broth (or veggie broth)
1 cup of heavy cream, room temp.
16oz of cheese of your choice, freshly shredded (I used white cheddar and extra sharp cheddar)
3-4 tbs of unsalted butter or olive oil
2 tbs of AP flour
salt, pepper, garlic & onion powder, chicken bouillon (to taste)
1/8 tsp nutmeg (optional)
NOTES:
Sauté shallots, carrots, garlic, and seasoning in butter or oil until veggies are translucent and tender. (About 5-7 minutes.)
Add more butter/oil if needed. Sprinkle in flour and stir until foamy. (About 3-5 minutes.)
Slowly stir in broth. Add potatoes and broccoli w/ more seasoning. Bring to a boil.
-Once potatoes are fork tender reduce heat to medium low and slowly stir in heavy cream. Simmer for 10 minutes.
Slowly stir in cheese until melted. Adjust seasoning as needed.
**I garnished my soup w/ fresh cracked black pepper and shredded cheese. Bacon and green onions would be delicious to add, too!
**I recommend shredding your own cheese for this recipe! Trust me it really makes a difference, it melts soooo much better!
**Feel free to leave out the potatoes if you want! This makes for a great classic broccoli cheddar soup recipe!
Enjoy!!
#cheddarbroccolipotatosoup #averysapron
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Avery’s Apron