Three-Cheese Broccoli Potato Soup

If you can’t decide whether you want Broccoli Cheddar Soup or Cheesy Potato Soup, why not have both in one bowl? This is a soup that tastes oh so super creamy and rich and cheesy with all the comfort of potato soup AND the rich cheesiness of Broccoli cheddar soup, but with a surprising healthy twist and a little smoky undertone.

Here was the dilemma I found myself in. I was craving a cheesy soup, but I couldn’t decide whether I wanted broccoli cheese soup or a cheesy potato soup … so I combined two of my favorite recipes (along with some leftover cheese sauce from that healthy mac & cheese recipe I made recently) and this is what came of it. This soup is soooo wonderful! It’s super thick and creamy. It’s got little chunks of broccoli here and there and nice soft, melt-in-your-mouth lumps of potato too. I added a couple mini sweet peppers as well, since I had some of those in my fridge, and I love the hint of sweetness and flavor that they add. The chipotle powder and smoked paprika give it a little bit of a smoked flavor and a light tingle on the tongue.

Three-Cheese Broccoli Potato Soup

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Yield: About 2 1/2 quarts of soup 1x

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Ingredients

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• 2 cups potatoes, peeled and chopped
• 2 cups chicken or vegetable broth
• 1 bay leaf
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1 small/medium sweet yellow onion, diced small
• 2 cloves garlic, peeled and minced finely
• 5 or 6 mini sweet peppers, chopped (or 1 red bell pepper)
• 2 large carrots, trimmed, peeled, and sliced thin
• 1/4 cup flour (to make it gluten free, try tapioca flour)
• 2 cups low fat milk (I used 1%)
• A pinch of nutmeg
• 2 cups frozen broccoli florets, thawed and chopped
• 4 ounces grated high quality extra-sharp cheddar cheese
• 1 oz. grated Irish Dubliner cheese
• 1 oz. grated gouda cheese
• 1 cup cauliflower cheese sauce (from this recipe, optional)
• Red Robin seasoning (or salt) & freshly ground black pepper, or to taste
• 1/4 – 1/2 teaspoon smoked paprika, to taste
• 1/8 teaspoon chipotle powder (or cayenne), to taste
• Extra grated cheddar and snipped chives, for the top

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Instructions

1. Put the potatoes, broth and bay leaf in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15 – 20 minutes.
2. Meanwhile heat a soup pot over medium heat, melt the butter, then add the onion and saute for several minutes, stirring frequently, until the onion is very tender and starts to brown. Add the garlic and saute a little more. Add the olive oil, peppers and carrots. Stir and cook just a few minutes until the carrots and peppers just begin to soften.
3. Sprinkle the flour over the veggies and stir to coat. Add the broth with potatoes, a bit at a time. Stir for a few minutes more to mix it all up well. Add the milk and nutmeg, reduce heat to medium low and cook for about 15 – 20 minutes or until the soup is reduced a bit and a little thicker, stirring occasionally. (Do not allow the soup to boil once you’ve added the milk!)
4. Stir in the broccoli and cook for a few minutes until the broccoli is hot, then stir in the cheeses, the cauliflower cheese sauce and the seasonings. Stir until the cheeses are nicely melted. Adjust seasonings to taste. Serve topped with a bit more shredded cheese and snipped chives.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday.