Broccoli Cheese Potato Soup--Made with fresh ingredients and so good!

When I was doing my meal planning this week, I was happy to see that I had all the ingredients needed to make a family favorite for dinner: Broccoli Cheese Potato Soup.  However, when I went to make it, I realized that while I had everything I needed, it wasn’t necessarily in the most convenient form: baby carrots instead of pre-shredded, frozen broccoli instead of fresh (I forgot to pull it out to thaw) and some potatoes that were starting to go bad.  So the prep time for this meal took a little longer than planned.  When my husband called to give me the heads up that he was on his way home from work, he asked what we were having and was excited when I told him.  This is a soup that my family cannot get enough of and we rarely have leftovers because everyone just keeps going back for more.

So let’s get started:
Start by prepping your ingredients.  Chop the vegetables.  Cut the potatoes into approximately 1-inch cubes, shred the carrots (if you don’t have pre-shredded), chop the onion and mince the garlic.  For the broccoli, chop it into tiny florets (cut off as much stem as you can so the pieces are smaller).

Broccoli Cheese Potato Soup--Made with fresh ingredients and so good!

Add your broth to a pot and throw in the onions/onion salt, broccoli, carrots, garlic/garlic salt and bay leaf.  Simmer on medium, covered for about 15-20 minutes, or until the veggies are tender.

While the veggies are cooking, start the potatoes boiling in a large pot.  Drain the water when they are cooked through but not too soft.

Once the broth/veggies and potatoes are done, pour the broth/veggies into the pot with the potatoes.  Make sure to remove the bay leaf.  Slowly stir in the half and half (you can also use 2% milk or even heavy cream).

Turn the burner onto a low heat, uncovered.  Season with the remaining herbs and spices, adding a little extra or a little less of whatever you like.  Personally, I love the allspice and nutmeg in this soup.  It adds an unexpected richness to the overall flavor without being overwhelming.

Broccoli Cheese Potato Soup--Made with fresh ingredients and so good!

Once the soup has warmed back up, add the cheese in small handfuls and stir until melted.

If the soup is thinner than you like after adding the cheese, you can add a thickening agent.  (I prefer to use Ultra Gel, which is a modified food starch similar to cornstarch, but you can add it to hot or cold liquids without mixing it with water first and it won’t separate.)

Remove from heat and serve.  Garnish with shredded cheese, parsley or any other seasoning you like a little more of.  Enjoy!

Broccoli Cheese Potato Soup--Made with fresh ingredients and so good!

Broccoli Cheese Potato Soup

Ingredients:

  • 4 c. broccoli, chopped
  • 4 c. potatoes, cubed 
  • 4 c. chicken broth
  • 3 c. cheese, shredded
  • 2 c. carrots, shredded
  • 2 tsp. onion salt (or 1/2 c. onion diced)
  • 1/4 tsp. garlic powder (or 2 cloves of garlic minced)
  • 2 c. half and half
  • 1 bay leaf
  • 1/2 tsp. garlic powder
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. dried basil
  • 1/8-1/4 tsp. cayenne pepper
  • 1/8-1/4 tsp. salt (varies depending on salt content of broth)
  • 1/4 tsp. ground pepper

Directions:

  1. Chop the vegetables.  Cut the potatoes into approximately 1-inch cubes, shred the carrots (if you don’t have pre-shredded), chop the onion and mince the garlic.  For the broccoli, chop it into tiny florets (cut off as much stem as you can so the pieces are smaller).
  2. Add your broth to a pot and throw in the onions/onion salt, broccoli, carrots, garlic/garlic salt and bay leaf.  Simmer on medium, covered for about 15-20 minutes, or until the veggies are tender.
  3. While the veggies are cooking, start the potatoes boiling in a large pot.  Drain the water when they are cooked through but not too soft.
  4. Once the broth/veggies and potatoes are done, pour the broth/veggies into the pot with the potatoes.  Make sure to remove the bay leaf.  Slowly stir in the half and half (you can also use 2% milk or even heavy cream). 
  5. Turn the burner onto a low heat, uncovered.  Season with the remaining herbs and spices, adding a little extra or a little less of whatever you like.  Personally, I love the allspice and nutmeg in this soup.  It adds an unexpected richness to the overall flavor without being overwhelming.
  6. Once the soup has warmed back up, add the cheese in small handfuls and stir until melted.
  7. If the soup is thinner than you like after adding the cheese, you can add a thickening agent.  (I prefer to use Ultra Gel, which is a modified food starch similar to cornstarch, but you can add it to hot or cold liquids without mixing it with water first and it won’t separate.)
  8. Remove from heat and serve.  Garnish with shredded cheese, parsley or any other seasoning you like a little more of.  Enjoy!

Write A Comment