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.
