We have had so much rain the last couple days it has pretty much been non stop cozy soup weather. The hills have gotten neon green and wild flowers are just starting to sprout up. Not to mention the flooding and all the dry rivers are now raging like crazy. Needless to say, it has been a great winter for California! This soup is perfect for these rainy days and it’s great when you’re short on time. Cook time is on the shorter side and it’s easy to throw together. And did I also mention this soup is delicious? It turned out to be one of my favorite creamy soup recipes. If you’re a fan of broccoli cheese soup this ones for you. I used a crumbly aged white cheddar which added a nice bite. As a side tip it’s important to not have the heat on too high because the broccoli can get over cooked and the milk can separate. So after those ingredients are added it’s good to keep an eye on the temperature and stir occasionally. If the soup gets too thick you can easily cut the consistency with a little extra chicken stock. Switch out chicken stock for vegetable stock to make it vegetarian. This soup is great served with a crusty sourdough baguette and plenty of extra cheese!
Creamy Broccoli Cheese & Potato Soup
- 1 yellow onion chopped
- 2 tbsp butter
- 4 carrots diced
- 14 small red potatoes peeled and diced
- 6 cloves garlic minced
- 45 oz frozen broccoli (or about 5 cups)
- 1/3 cup flour
- 3 1/2 cups whole milk
- 4 cups shredded aged white cheddar (I used Dubliner)
- 1/2 tsp garlic powder
- 1 tbsp fresh thyme minced
- 4 cups chicken stock or vegetable stock
- salt and pepper to taste
- shredded aged white cheddar for garnish
In a large stock pot or soup pot, melt the butter and stir in the onions and carrots. Cook for several minutes until the onions are just translucent.
Add potatoes and garlic. Cook until the potatoes have softened on medium heat, about 10 minutes, covered. Stir occasionally to prevent burning.
In a separate smaller pot, melt the butter. Whisk in the flour to combine. Slowly pour in the milk, whisking on low heat. Add a little black pepper and garlic powder.
Add the frozen broccoli, thyme, salt and chicken stock (or vegetable stock) to the stock pot. Cook on a low simmer for 10 minutes.
Add the shredded cheddar to the milk mixture. Melt the cheese and stir to combine. Let thicken for several more minutes and watch to make sure it doesn't get too hot.
Pour the milk mixture into the larger pot, stirring to combine fully. Cook on medium low heat, stirring occasionally for 5-10 minutes.
Ladle into bowls and garnish with shredded white cheddar. Enjoy!