Warm, creamy, and oh-so-comforting, this Broccoli Cheddar Potato Soup is a bowl of pure bliss! Packed with tender broccoli, hearty potatoes, and rich, melty cheddar cheese, it’s the perfect recipe to cozy up with on a chilly day. Seasoned to perfection with our organic blends, this soup is as nutritious as it is delicious. Serve it with a crusty loaf of bread or enjoy it solo—either way, it’s a crowd-pleaser!
Broccoli-Cheddar Potato Soup
Broccoli-Cheddar Potato Soup
Team Member Shayla
Soup
Ingredients
- 1-2 Tbsp. butter or oil
- 1 medium onion, diced
- 1 c. celery, sliced
- 1 lb. ground meat (beef, pork, or venison)
- 5-6 medium potatoes, peeled and cubed
- 3 c. vegetable stock
- 3-4 Tbsp. Rosebud’s Chicken Soup Base
- 2 Tbsp. Rosebuds I LOVE Garlic
- 2 c. sour cream, or half and half
- 1 broccoli head, roughly chopped
- ¼ c. all-purpose flour
- 4 c. cheddar cheese, shredded & divided
- Salt and pepper, to taste
- ⅛ tsp. nutmeg, optional
- ½ c. finely chopped green onions, optional
Directions
While the potatoes are cooking, saute the onions and celery with some butter or oil in a skillet over medium heat until the onions are translucent.
- Next, add the ground meat to the skillet and brown. Drain afterwards and set aside.
- In a large pot, add the potatoes and vegetable stock and boil on medium-high heat.
- In a medium bowl, mix together the sour cream, Rosebud’s Chicken Soup Base and I LOVE Garlic, flour, salt and pepper, and nutmeg until smooth.
- Once the potatoes are done (can stick with a fork easily), add in meat from the skillet and soup base mixture. Mix well.
- Then stir in the chopped broccoli and 3 cups of the shredded cheddar cheese.
- Simmer the soup for about 20 minutes to allow the flavors to marry each other.
- Top with green onions and the remaining cheese as a garnish. Serve and enjoy!