Best Potato Broccoli And Cheddar Soup Recipes

Potato, Broccoli, and Cheddar Soup image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large shallots, halved and thinly sliced (1/4 cup)
3 large cloves garlic, minced (2 tablespoons)
2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
2 packed cups grated white cheddar (from an 8-ounce block)
1 tablespoon fresh lemon juice, plus grated zest for serving
4 slices (each 1/2 inch thick) rustic Italian bread

Steps:

Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

Potato Cheddar Soup With Broccoli and Cauliflower image

Provided by Kit..ty Of Canada

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, chopped
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced garlic (6 cloves)
2 1/2 lbs potatoes, peeled and quartered
2 carrots, peeled and coarsely chopped
5 cups chicken stock or 5 cups chicken broth
8 ounces broccoli
8 ounces cauliflower
3/4 cup milk
3/4 cup whipping cream
1 cup shredded cheddar cheese (4 oz.)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
Add garlic and continue cooking.
Add potatoes, carrots, and chicken stock.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
Coarsely chop tender stems.
Core and separate cauliflower into small flowerets.
Add broccoli stems and cauliflower to potato mixture.
Cover; simmer 45 minutes.
Add broccoli flowerets and cook, covered, for 15 minutes more.
Add milk, cream, cheese, salt, and pepper to vegetable mixture.
Lightly puree with a potato masher until coarsely blended to desired texture.
Add water, if needed, to desired consistency.
Note: I use an immersible blender.

Nutrition Facts : Calories 375.7, Fat 19, SaturatedFat 10.3, Cholesterol 56.9, Sodium 588.2, Carbohydrate 40, Fiber 5.4, Sugar 6.6, Protein 13.2

Broccoli, Potato, and Cheddar Soup image

Provided by Riley Wofford

Time 1h40m

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for serving
2 large shallots (3 ounces total), thinly sliced (1/2 cup)
2 cloves garlic, minced (2 teaspoons)
2 teaspoons fresh thyme leaves, chopped
1/2 teaspoon red-pepper flakes, plus more for serving
1 1/4 pounds broccoli, crowns cut into 1-inch florets (4 cups), stalks peeled and thinly sliced (2 cups)
1 russet potato (10 ounces), peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
3 ounces mild yellow cheddar, shredded (3/4 cup) and divided
3 ounces Havarti, shredded (3/4 cup) and divided

Steps:

Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.