Recipe Collection: Broccoli Potato Cheddar Soup

Written by Kate Tietje

When I first started blogging many years ago, I’d plan, prepare, and photograph recipes in advance.  I had been taking pictures of interesting recipes, creating them for a while, and saving them.  But then I ran out!

So, I asked my Facebook fans what type of recipe they’d like to see.  The overwhelming majority said: “Something quick and easy.”  Apparently, many people have nights when they forget to thaw meat or plan anything until five o’clock rolls around, and then everyone gets hungry and needs to feed the family.

Not that I’d have any idea what that’s like…

That night, I sent the kids off to the playground with my husband, Ben.  It was a gorgeous evening — sunny and in the mid-70s with a cool breeze.  They had boundless energy, as usual, and were raring to go.  Plus, it gave me a good hour to go into the kitchen, create time, and make a quick meal.  Obviously, this isn’t a real-world circumstance (ha), and it might take you a bit longer than it took me.  You know, if you have little ones yelling at you, pulling on your pants, or pounding on each other.  Again, not that I’d have any idea what that’s like.

This can get on the table in roughly 30 minutes, maybe a bit longer in the “real world,” and it’s perfectly healthy. Even better, if you have picky eaters who refuse to eat potato skins, you can scoop the potatoes out of the skin and save the skin to make potato skins.

Broccoli Potato Cheddar Soup

Ingredients:

• 8 tbsp. butter
• 1 medium onion, diced
• 4 cups chicken stock (learn how to make chicken stock)
• 4 – 5 medium potatoes, peeled and chopped*
• 1 lb. broccoli florets, chopped
• 2 cups shredded cheddar cheese
• Sea salt to taste

*Replace with cauliflower, and this should be GAPS-friendly.  Or just for fun!

Directions:

Step 1: In a large soup pot, melt the butter and add the onions; cook for 5 minutes until softened.

Step 2: Add chicken stock and potatoes; stir the soup

Step 3: Set a timer for 10 minutes and turn the soup up to medium-high.  It needs to boil, but not too hard.

Step 4: Add the broccoli and 1/2 teaspoon of sea salt and set the timer for 10 more minutes.

Step 5: When the timer goes off, add the cheese and stir until melted.

If the soup is not as thick as you’d like, mix 1/2 cup milk + 4 tbsp. flour and add it slowly, stirring constantly.  You may not use it all.  When the soup is thickened enough, stop.

This should make about 4 servings, medium-sized bowls.  If you have a very hungry or larger family, you might want to double it or serve it with some bread or in a sourdough bread bowl.

Enjoy!

Print Recipe

Broccoli Potato Cheddar Soup

Servings: 4

Ingredients

• 8 tbsp. butter
• 1 medium onion diced
• 4 cups chicken stock learn how to make chicken stock
• 4 - 5 medium potatoes peeled and chopped*
• 1 lb. broccoli florets chopped
• 2 cups shredded cheddar cheese
• Sea salt to taste

Instructions

• In a large soup pot, melt the butter and add the onions; cook for 5 minutes until softened.
• Add chicken stock and potatoes; stir the soup
• Set a timer for 10 minutes and turn the soup up to medium-high.  It needs to boil, but not too hard.
• Add the broccoli and 1/2 teaspoon of sea salt and set the timer for 10 more minutes.
• When the timer goes off, add the cheese and stir until melted.
• If the soup is not as thick as you'd like, mix 1/2 cup milk + 4 tbsp. flour and add it slowly, stirring constantly.  You may not use it all.  When the soup is thickened enough, stop.

What’s your favorite quick meal?