Creamy Potato, Broccoli & Cheese Soup (Edit recipe)

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We had a random day that abrely broke 70 degrees last week, so I obviously had to make some soup. Simple, fresh veggies, flour, milk & broth, potatoes & broccoli, and finished with Boursin, aged marble & chives.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

17

Serves: 3

Ingredients

0.25 cup Butter, Unsalted
0.5 tsp Red Pepper Flakes
1 whole Yellow Onion, diced
2 whole Celery, sliced
1 whole Carrots, peeled & sliced
4 cloves Garlic, crushed & minced
2 Tbsp All Purpose Flour, heaping
1.5 cups Milk, 2%, room temp
4 cups Plant Based Chickenless Broth - President's Choice
1 tsp All Purpose Seasoning - Vegeta
4 whole Yellow Potatoes, medium sized, peeled & cut into cubes
3.5 cups Broccoli, florets
75 grams Shallot & Chive Cheese - Boursin
0.5 cup Aged Cheddar Cheese, marble, shredded + garnish
2 Tbsp Chives, chopped + garnish
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the butter and pepper flakes in a large, deep non-stick OR soup pot set to about medium. Once heated, add the onion, celery, carrot, and a generous pinch of both salt & pepper. Stir and cook for 7 minutes before stirring in the garlic along with another good pinch of salt & pepper and continuing to cook for another few minutes until the veggies have softened up. Sprinkle in the flour and stir to coat the veggies. Keep stirring until the flour has been absorbed, about a minute.
Pour in some of the milk and start stirring / scraping the bottom of the skillet to loosen up flour and break apart clumps of floured veggies. Pour the remaining milk / broth into the pot and bring your soup to a low boil. Stir in the vegeta, reduce to a simmer, and cover with a tilted lid for 20 minutes.
Add the cubed potatoes and simmer for 10ish minutes before adding the broccoli and continuing to simmer with a tilted lid until the broccoli is tender crisp. This should take another 5 - 7 minutes.
Turn off the heat and stir in the Boursin and aged marble until creamy and combined. Stir in the chives, cover and set aside for 5 minutes. Taste and adjust your salt / pepper if needed / desired.
Serve your bowls garnished with additional shredded marble and a sprinkle of chives. ENJOY!
Leftover soup can be stored in an airtight container for up to 4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	773
Fat:	44 g
Carbohydrates:	67 g
Protein:	39 g
Cholesterol:	92 g
Sodium:	1726 mg
Fiber:	13 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.