Easy Spicy Broccoli Cheddar Potato Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
4 tablespoons of salted butter
1 onion chopped
4 cloves garlic, chopped
1 tablespoon chopped fresh oregano
1/2 teaspoon chilli powder
Salt and black pepper
34 g all purpose or gluten free flour
950 ml bone broth
2 Maris Piper or Russet potatoes, peeled and chopped
273 g chopped broccoli florets
475 ml milk
113 g salsa verde
113 g grated cheddar cheese
Chopped spring onion, for serving
Instructions
1. Melt the butter in a large soup pot set over medium heat. Add the onion and garlic and cook until softened, 5 minutes. Mix in the oregano and chilli powder. Season with salt and pepper. Whisk in the flour and cook for about 2 minutes.
2. Pour over the broth and stir in the potatoes and broccoli. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or immersion blender to lightly blend the soup. I like to leave my soup chunky.
3. Stir in the milk, salsa verde, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Season with salt and pepper. If needed, thin with additional broth.
4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, oregano, and green onions. Eat and enjoy!