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Who doesn’t like a nice thick bowl of broccoli cheddar soup? Even better with some Yukon golds added.
This is the perfect kind of soup for a bread bowl, but you don’t have to have one. A piece of crusty bread or a handful of crackers will suffice.
You can add bacon, sour cream, green onion, or chives to this soup.
Broccoli Cheddar Potato Soup
Ingredients
- 1 tbsp Olive oil
- 1 ½ cup broccoli florets
- 2 carrots chopped
- 1 celery stalk chopped
- 1 cooking onion chopped
- 3 cloves garlic minced
- 2 medium potatoes chopped
- 2 tbsp flour
- 48 oz chicken broth
- 1 cup water
- 1 chicken boullion cube
- ¾ cup shedded cheddar cheese
- ½ heavy cream
- Pepper
- Shedded cheddar for serving
- Chives for serving
Instructions
- Heat oil in large soup pot.
- Saute onions, garlic, celery, and carrots for 4 minutes. Also add in potatoes.
- Sprinkle flour in pot on vegetables. Let cook 2 minutes while stirring.
- Add broth and water to pot. Drop in boullion cube.
- Bring to a boil and turn heat to medium. Cook 5 minutes.
- Add broccoli and simmer 7 more minutes
- Stir in cream and cheese. Add pepper.
- Serve.
