Food & Cooking Recipes Broccoli, Potato, and Cheddar Soup Be the first to rate & review! By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on February 23, 2022 Print Rate It Share Share Tweet Pin Email 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. Rate it Print