Prep 20 mins
Cook 30 mins
I got this recipe from Food Network website and changed it a little bit to my taste. It's great tasting and easy to make. Great comfort food on a rainy, cold day. You can use cauliflower as well. Hope you enjoy!
- 2 tablespoons unsalted butter or 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 -2 teaspoon minced garlic, from a jar or 1 -2 teaspoon minced fresh garlic
- 2 large russet potatoes, peeled and diced
- 1 pinch dried thyme leaves
- 1⁄2 teaspoon kosher salt, plus more to taste
- 2 (10 ounce) boxes frozen cut broccoli in cheese sauce, thawed
- 4 cups homemade chicken broth or 4 cups canned low sodium chicken broth
- fresh ground black pepper
- Melt the butter in a medium saucepan, over medium heat.
- Add the onion and garlic and cook until translucent, about 5 minutes.
- Add the potatoes, thyme, salt, and broth and bring to a boil.
- Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
- Add the broccoli with cheese sauce.
- Simmer another 5-10 minutes.
- Puree the soup in batches in a blender or with an immersion blender.
- I like mine a little bit more chunky so I use
- a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
- Bring to a simmer, taste, and season with salt
- and pepper.
Good recipe! Filled all the spaces in my DH's stomach and then some! I did boost up the flavor a bit by adding some cayenne (as another reviewer) and some milk too, to sooth out the edges. This is a good recipe that I will make again! Thanks for posting!
This was a great recipe. Basic and healthy. I think perhaps I will add just the teensiest bit of milk next time to give it that creamier texture. I found it fluffy more than creamy... We just added frozen broccoli w/out the cheese sauce - was great all the same. I'm definietely keeping this one. Thanks!
Absolutely delicious and very easy to make.