Wednesday, February 5, 2014

Broccoli Cheddar Potato Soup

Savory Sweet and Satisfying: Broccoli Cheddar Potato Soup

When I first came across this recipe I was intrigued because of the combination of potatoes, broccoli and cheese. Not just russet potatoes, but sweet potatoes as well. Not being one to shy away from interesting combinations (as long as the ingredients are ones I like) I decided to make it because it seemed like a good combination of a potato cheese soup and broccoli cheese soup, both types of soup I like. I also like the addition of the healthy sweet potatoes.

The original recipe called for croutons on top and I did not do it because I did not want to buy a bag of croutons as a garnish for the soup, but after eating the soup the crunchy croutons is just the added touch it needed. So please do not skip the croutons on this delicious and creamy soup.

Broccoli Cheddar Potato Soup


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cups low sodium chicken broth
  • 2 cups half and half
  • 1 pound russet potatoes, peeled and chopped
  • 1 pound sweet potatoes, peeled and chopped
  • 1/4 teaspoon ground black pepper
  • 2 cups broccoli florets, chopped
  • 1 1/3 cups sharp cheddar cheese

For Serving (not included in nutritional info)

  • croutons


  1. In a large pot, over medium high heat, heat the olive oil. Add in the onions and celery and cook stirring occasionally until softened, about 5 minutes.
  2. Add in the chicken broth, half and half, russet and sweet potatoes, chicken broth and black pepper. Bring to a boil, reduce heat and simmer until the potatoes are tender, about 10 minutes.
  3. Put broccoli in a microwave safe container, add 3 tablespoons water and cover. Microwave until the broccoli is tender crisp, about 4 minutes, drain.
  4. When the potatoes are tender, use either an immersion blender or transfer to a blender and blend until smooth. Add in any additional chicken broth to thin if desired. Return to pot, if using a blender, and turn heat onto low.
  5. Stir in the broccoli and season with additional black pepper if desired.
  6. Add in the cheese and stir until melted.
  7. Transfer soup to individual serving bowls and top with croutons.

Serves: 4
Calories: 602
Total Fat: 34.4g
   Saturated: 15.7g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 100mg
Sodium: 473.5mg
Potassium: 793.1mg
Total Carbs: 54.4g
   Dietary Fiber: 8.2g
   Sugars: 13.9g
Protein: 20.7g
Vitamin A: 487.3%
Vitamin C: 132%
Calcium: 52.6%
Iron: 19.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Crumbs and Choas.

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