Broccoli, Cheddar, and Potato Soup

posted by 2 years ago


2 Tbs butter

1 medium bunch broccoli, chopped

1 russet potato, chopped

1 yellow onion, diced

1 garlic clove, minced

¼ tsp cayenne

½ tsp dry mustard

1 tsp salt

1 ½ cups grated sharp Cheddar cheese

2 Tbs gluten free, all-purpose flour

¾ cup whole milk

3 cups gluten free vegetable or chicken stock

2 slices Jones Dairy Farm Dry Aged Bacon, Sliced Regular, cooked and crumbled


Blanch broccoli by placing it in boiling water for 30 seconds. Immediately drain and rinse with cold water. Set aside. In a large Dutch oven, melt butter. Peel and chop potato into small 1-inch dice. Sauté both the potato and onion in butter for about 6 minutes, or until the onion starts to become translucent. Add garlic and cook for 30 seconds more. Mix in the dry mustard, cayenne, and salt. Toss to coat. Add gluten free flour and stir well. Pour in stock and add the blanched broccoli florets. Stir and bring to a simmer. Cook for about 15 minutes, or until the potato is tender. Slowly pour in the milk and add the cheese, stirring to melt. With an immersion blender, carefully blend the hot soup until slightly smooth with just a few chunks remaining. Pour warm soup into bowls and top with crumbled bacon before serving. (Serves: 4)

tags:  broccoli, cheddar, and potato soup, soups, bacon
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