Broccoli Cheese (Swiss) Soup - Rachael Ray

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READY IN: 40mins
Recipe by Jug OMud

Please note: This recipe calls for 10 oz small yellow-fleshed potatoes (like Yukon Gold or similar). FYI, this is approx. 2 small potatoes. (It was difficult to write this out in the recipe, so i just decided to note it here.) This is a nice, filling soup that is easy to make. When I made this, I subbed about half the water with leftover chicken broth. However, I'm sure it tastes just as good (w/out the broth). This is part of a "two-for" recipe, which originally included a recipe for Ham-and-Swiss Toasts (for serving alongside) for a complete meal idea. I have posted the Ham and Swiss Toasts separately. Recipe source: Rachael Ray magazine

Ingredients Nutrition

Directions

  1. In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
  2. Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
  3. Add broccoli and cover and cook until just tender (about 7 minutes).
  4. Puree half the soup in the blender. Add back to the other half in pan/pot.
  5. Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
  6. Recommended toppings: toasted walnuts (optional).
  7. If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.

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