Ingredients

Scale

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

Instructions

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.
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.
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!)
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.

Notes

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

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