Creamy broccoli cheddar soup made with fresh vegetables, cheddar cheese, and heavy cream. This version is gluten free using potato as a thickener.
Keyword: broccoli, cheddar, soup
12ozfresh broccoli florets
1small gold potatopeeled and steamed
1/2small onion diced
2cwateror vegetable stock
1vegetable bouillon cubeeliminate if using stock
salt to taste
In a large pot over medium heat, heat the olive oil. To the oil, add the onion, garlic, and carrot. Sauté for until softened; adjusting the heat so that the veggies don’t burn. Add the potato, spices, and bouillon cube. Stir well then mash the potato with a masher. Let it cook another 2 minutes stirring constantly.
Next, add the broccoli and water giving it a good stir. Follow with the butter then cover to simmer over medium heat for 20 minutes, give or take. The broccoli should be softened but not mushy. Drop the heat to low then mix in the heavy cream and cheddar cheese. Let it continue to simmer for 3-4 minutes while whisking until the cheese is melted. Turn off the heat and let it sit for 6-8 minutes before serving. The soup will thicken slightly as it cools.