Cheesy Potato Broccoli Soup. Do those words make anyone else’s heart skip a beat? Whenever our local soup bar features potato soup, its savory, velvety siren song wafts straight from its pot to my ears (Nose. You know what I mean). I’m a sucker for it, every time.
Many potato soups are pureed, and while that can make for a pleasingly silky texture, over-processing potatoes can lead to gumminess. This version is chunky, thick, and hearty. It’s the kind of dish that tastes like heaven on a cold, sleety evening after you’ve battled traffic to get home. The kind that will have your vegetarian friends angling for a dinner invitation.
It’s also, despite being satisfyingly rich and plush, healthier than you might imagine. No heavy cream. Cheese, but a reasonable amount – less than an ounce per serving. And broccoli, which is added not just as a nod to good health, but for its lovely tender bitterness, which balances the rich creaminess of the other ingredients.
You can make this gluten-free, as well, by using cornstarch instead of flour as a thickener.
The stars of the show, of course, are Yukon gold potatoes, which maintain firm texture when cooked (russets can disintegrate). We cook them gently in a savory base of milk and broth before swirling in the cheese.
My first version of this recipe featured bacon grease, which I used to cook the onions. You could still go that route (it’s a delightful one). But I knew that like heavy cream, the rich fattiness of bacon was not absolutely necessary to achieve great flavor and texture. So I ditched the bacon grease, switched to olive oil, and brought a bit of that smoky flavor back in with smoked sea salt.
I’ve raved about Wondra flour before, but I’ll say it again: it’s my go-to for thickening soups and sauces. It doesn’t clump up, and since it’s pre-cooked, it never leaves a raw-flour taste. Who doesn’t need two fewer problems to worry about?
Along with the cheddar, adding dollop of greek yogurt or sour cream provides just enough tang and acidity to balance the starchiness of the potatoes, and adds a little more body.
Serve this in big bowls, topped with an extra sprinkle of cheese and some chopped chives. You can make a green salad to go with it, but if you’re feeling lazy or too hungry to bother? The broccoli does provide at least a serving of your greens for the day. I’ll bet a nice slice of homemade bread wouldn’t be turned away, either.
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Creamy Cheddar Broccoli Potato Soup
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: soup
Description
Thick, chunky, and stew-like, this creamy Cheesy Potato Broccoli Soup will satisfy the biggest appetite on the coldest night.
Ingredients
2 TB olive oil (or butter, or bacon grease)
1 med onion, diced
1 1/2 tsp smoked or plain sea salt
3 cloves garlic, minced
1/4 cup flour (Wondra preferred, all-purpose will work too. Or, for a gluten-free version, use 2 TB cornstarch)
2 cups good-quality chicken or vegetable stock (homemade preferred)
2 cups milk (any variety)
1.5 lbs Yukon Gold potatoes, diced
2 cups broccoli florets, chopped
1 cup (4 oz) grated cheddar cheese
1/2 cup plain greek yogurt (or sour cream)
salt and freshly ground black pepper, to taste
1/2 tsp freshly ground black pepper
Chopped chives or scallions, for garnish
Instructions
In a stockpot over medium heat, heat butter until melted or oil until shimmery. Add onions and salt and saute until onions begin to soften, about five minutes. Stir in garlic and cook a minute more.
Sprinkle the flour over the onions and garlic and stir to distribute thoroughly (if you’re using all-purpose flour, or cornstarch, cook it for a minute or two) Whisk in the stock and milk. Add diced potatoes and bring the mixture to a gentle simmer (avoid letting it boil). Reduce heat to low, cover, and simmer 15-25 minutes more – stirring occasionally to make sure the potatoes aren’t sticking to the bottom of the pot – until potatoes are soft. If the soup seems very thick at this point, add a splash more broth or water. Add broccoli and cook 10-15 minutes, until tender.
Stir in grated cheese and greek yogurt. and continue to heat until cheese is melted. Add black pepper, taste, and adjust seasoning if needed.
Ladle into bowls and garnish with chopped chives or scallions and an extra sprinkle of cheese, if desired.
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