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Gallery Broccoli, Potato, and Cheddar Soup Credit: Nico Schinco Recipe Summary prep: 40 mins total: 1 hr 40 mins Servings: 6
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil, plus more for serving 2 large shallots (3 ounces total), thinly sliced (1/2 cup) 2 cloves garlic, minced (2 teaspoons) 2 teaspoons fresh thyme leaves, chopped 1/2 teaspoon red-pepper flakes, plus more for serving 1 1/4 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 (3/4 cup) and divided 3 ounces Havarti, shredded (3/4 cup) and divided
Gallery Broccoli, Potato, and Cheddar Soup Credit: Nico Schinco
Recipe Summary prep: 40 mins total: 1 hr 40 mins Servings: 6
Gallery
Broccoli, Potato, and Cheddar Soup Credit: Nico Schinco
Broccoli, Potato, and Cheddar Soup
Credit: Nico Schinco
Broccoli, Potato, and Cheddar Soup
Recipe Summary prep: 40 mins total: 1 hr 40 mins Servings: 6
Recipe Summary
prep: 40 mins total: 1 hr 40 mins
Servings: 6
prep: 40 mins
total: 1 hr 40 mins
prep:
40 mins
total:
1 hr 40 mins
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil, plus more for serving 2 large shallots (3 ounces total), thinly sliced (1/2 cup) 2 cloves garlic, minced (2 teaspoons) 2 teaspoons fresh thyme leaves, chopped 1/2 teaspoon red-pepper flakes, plus more for serving 1 1/4 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 (3/4 cup) and divided 3 ounces Havarti, shredded (3/4 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.
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All Reviews for Broccoli, Potato, and Cheddar Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Broccoli, Potato, and Cheddar Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
