Easy Spicy Broccoli Cheddar Potato Soup

Name: Easy Spicy Broccoli Cheddar Potato Soup
Total time: 45 min
Yield: 6 servings
Cuisine: Indonesian
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

Made with everything you'd load into your favorite baked potato plus the addition of broccoli...perfect to warm up to!

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 9 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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

Steps

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!