Broccoli, Potato, and Cheddar Soup

Name: Broccoli, Potato, and Cheddar Soup
Prep time: 40 min
Total time: 100 min
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil, plus more for serving; 2 large shallots (3 ounces total), thinly sliced (½ cup); 2 cloves garlic, minced (2 teaspoons); 2 teaspoons fresh thyme leaves, chopped; 0.5 teaspoon red-pepper flakes, plus more for serving; 1.25 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 (¾ cup) and divided; 3 ounces Havarti, shredded (¾ cup) and divided

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By

Riley Wofford

Updated on February 23, 2022

broccoli potato and cheddar soup — Photo: Nico Schinco

Prep Time:

40 mins

Total Time:

1 hrs 40 mins

Servings:

6

If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you. Deliciously warm and cozy—this naturally gluten-free soup melds nutritious broccoli and hearty potatoes with buttery Havarti and bold cheddar cheese.

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for serving
2 large shallots (3 ounces total), thinly sliced (½ cup)
2 cloves garlic, minced (2 teaspoons)
2 teaspoons fresh thyme leaves, chopped
½ teaspoon red-pepper flakes, plus more for serving
1 ¼ 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 (¾ cup) and divided
3 ounces Havarti, shredded (¾ cup) and divided

Directions

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.