Cheddar Broccoli Potato Soup
Servings: 10
Ingredients
- 10 Tbps butter divided
- 1 large yellow onion diced
- 2 clove garlic minced finely
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 4 cups half and half
- 6 cups broccoli diced into bite-size pieces
- 1 cup matchstick carrots
- 1 package Simply Potatoes diced
- 1 1/2 tsp salt
- 1 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1 tsp cayenne pepper
- 8 oz sharp cheddar cheese shredded
- 8 oz mild cheddar cheese shredded
Instructions
- In a small sauce pan, melt 2 Tbsp of butter over medium heat. Add 1diced yellow onion. Sauté until onion is translucent and barely browned. About 4 minutes. Stir intermittently.
- Add 2 cloves of minced garlic and cook for 30 seconds, stirring constantly. Remove from heat and set aside.
- In a large pot melt 8 tablespoons of butter over medium heat. Add 1/2 cup of flour and heat for 3-5 minutes, whisking constantly until flour is thickened. This is a roux, cook until thick or your soup will not thicken later!
- Slowly add the 4 cups of chicken broth, whisking constantly.
- Slowly add 4 cups of half-and-half, whisking constantly.
- Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
- While mixture is simmering, chop the broccoli. After simmering 15 to 20 minutes, add the broccoli, carrots, potatoes, and the onion and garlic you previously set aside.
- Add the salt, pepper, paprika, dry mustard powder, and cayenne. Stir to combine.
- Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
- While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
- Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave.
