This is a Pioneer Woman recipe. So you know it’s good. (and you also know it has a stick of butter in it.) It arrived from Food Network to my inbox this afternoon while at work. And today was really windy, overcast and cold. So, it seemed like a perfect soup night.
I did a quick glance through the recipe on my phone and thought to myself, “Hum, I think I have all of those things at home.”
So, when I got home from work, I pulled everything out and got busy. It came together super fast and it was delicious. Kevin (who HATES soup) even ate it all and said, “Wow, this is really good!” haha. Success!
You should try it out. I did make a few changes.
1. I didn’t add 4 cups of whole milk. This is for two reasons. First being that I don’t like overly creamy soups and secondly because we never have milk in the house! 🙂 We only have almond milk, and I wasn’t sure how that would turn out. I buy the unsweetened kind, but it still tastes a tiny bit sweet. I didn’t think slightly sweet broccoli soup sounded good. So, I added 4 cups of chicken broth instead. Worked perfectly. And it was still super creamy!
2. I added three potatoes that I cubed and boiled for a few minutes first. I had them and it seemed like a good idea. And it was! 🙂
Here’s the recipe….
Broccoli Potato Cheese Soup
- 1 stick butter
- 1 whole onion, diced
- 1/3 cup all-purpose flour
- 4 cups whole milk (I added 4 cups of chicken broth instead)
- 2 cups half-and-half
- 1 pinch nutmeg
- 4 heads broccoli, cut into florets
- Salt and freshly ground black pepper
- 3 potatoes, cubed.
- 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
- Chicken broth, if needed
- a dollop of sour cream and a bit of cheese for garnish.
Melt the butter in a pot over medium heat, and then add the onions. Cook the onions for 3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half.
In a separate pot, boil the cubed potatoes for a minute or two. Drain.
Add the potatoes, nutmeg, and then the broccoli, a small dash of salt and plenty of black pepper to the milk and flour and onion mixture.
Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste the seasonings and adjust if needed. Then either serve as is, (that’s what I did) or mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.)