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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 35 mins Servings: 4 Potato Broccoli and Cheddar Soup
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 large shallots, halved and thinly sliced (1/4 cup) 3 large cloves garlic, minced (2 tablespoons) 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets) 3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper 2 packed cups grated white cheddar (from an 8-ounce block) 1 tablespoon fresh lemon juice, plus grated zest for serving 4 slices (each 1/2 inch thick) rustic Italian bread
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4 Potato Broccoli and Cheddar Soup
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
Potato Broccoli and Cheddar Soup
Potato Broccoli and Cheddar Soup
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 large shallots, halved and thinly sliced (1/4 cup) 3 large cloves garlic, minced (2 tablespoons) 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets) 3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper 2 packed cups grated white cheddar (from an 8-ounce block) 1 tablespoon fresh lemon juice, plus grated zest for serving 4 slices (each 1/2 inch thick) rustic Italian bread
Directions
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.
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All Reviews for Potato, Broccoli, and Cheddar Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato, Broccoli, 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
