This is one of my favorite Spring soups. Comfort food is what I try to cook often during fall - winter and spring. Its has to be saucy, creamy and warm and delicious. This loaded chunky soup makes a perfect late lunch or light dinner. You can also serve it with garlic bread. Kids love this recipe by the way since it has both broccoli potatoes and cheese. Enjoy!
Ingredients
1 tablespoon butter
1 medium yellow onion, chopped
3 large white potatoes, cubed, about 4 cups
3 cups chicken broth or water
½ teaspoon kosher salt
6 cups broccoli florets
3 cups whole milk
3 cups shredded cheese
1 teaspoon freshly ground black pepper
Optional:
Fried crispy bacon for garnish
Instructions
Boil the potatoes and broccoli each on a pan before starting with the soup.
Cut or mash the potatoes after they are boiled and peeled.
Cut the broccoli to small pieces.
Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, while stirring occasionally.
Add the potatoes, chicken broth / water and the kosher salt and bring to a boil. Add the milk and bring to a boil, then reduce to a simmer, cooking for 5 minutes.
Toss the cheese and some of the bacon and add while stirring until cheese melted before adding the next batch of cheese. Season with black pepper and more salt to taste.
Tip: The chicken broth / water amount depends on how thick you want the soup to be. I usually prefer thick soups. You can also replace the milk with cooking cream.
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