Easy Spicy Broccoli Cheddar Potato Soup.
Ingredients
- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon chili powder
- salt and black pepper
- 1/4 cup all-purpose or gluten free flour
- 4 cups bone broth
- 2 Russet potatoes, peeled and chopped
- 3 cups chopped broccoli florets
- 2 cups milk
- 1/2 cup salsa verde
- 1-2 cups shredded cheddar cheese
- chopped green, onion for serving
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
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 chili 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!
Source
Original recipe: View Original
