Rumor has it there’s a snowstorm out there.
And when I say rumor, I clearly mean that I saw this earlier on weather.com. Here in Northern California it’s sunny and cool.
Please don’t hate me. I feel your pain! That’s why I come bearing soup this afternoon. But not just any soup! This is, hands down, the absolute BEST soup that I’ve ever made. Promise. It might even be the best soup I’ve ever tried?
Okay, fine. That might be going a little far….I’ve eaten a lot of soup in my day.
This broccoli, cheddar and potato soup is thick, creamy, and will warm you right to your core. It’s delightfully cheesy without being overly rich and is ready in just half an hour.
When I say the “best”, I’m really not kidding. Rarely do I want to shout for joy in the kitchen for something green, let alone a savory item. Usually my culinary happy dances come from chocolate chip cookies, fudgy brownies or nutella hot chocolate.
Maaaaybe buffalo chicken dip. Okay fine. Buffalo chicken dip, too.
But this soup…..man oh man, is it ever delicious.
Broccoli cheddar soup has been a personal favorite of mine for years, dating back to when I would get it on Saturdays from the Boston Chicken (before it became Boston Market) drive through.
I love dipping thick bread into it, soaking up all the delicious soup and forming the perfect spoon. Bread bowls are also nice!
This soup speaks to my soul.
Broccoli, Cheddar and Potato Soup
2 T butter
1 medium sized bunch broccoli, chopped (about 12 oz florets)
1 russet potato
1 yellow onion, diced
1 garlic clove, minced
1/4th tsp cayenne
1/2 tsp dry mustard
1 tsp salt
1 1/2 cups grated sharp cheddar cheese (about 6 oz)
2 T all purpose flour
3/4 cup whole milk
3 cups vegetable or chicken broth
2 slices bacon cooked bacon, crumbled (to top)
Blanch your broccoli by placing it in boiling water for 30 seconds. Immediately drain and rinse with cold water. Set aside.
In a large dutch oven, melt the butter. Peel and chop the potato into small one inch dice. Saute both the potato and the onion in the butter for about six minutes, or until the onion starts to become translucent. Add the garlic and cook for 30 seconds more. Then, add the dry mustard, cayenne and salt. Toss to coat.
Add the flour and stir well. Pour in the broth and add back in the broccoli florets. Stir and bring to a simmer. Cook for about 15 minutes, or until the potato is tender. Slowly pour in the milk and add the cheese, stirring to melt.
Carefully pour the hot soup into a blender and process for 10 seconds, or just until slightly smooth with just a few chunks. Pour soup back into the pot and keep warm until serving.
Serve with crumbled bacon on top.