Ooey gooey, smelly, or melty, cheese is a popular treat, the heart of a celebratory spread, and often a kitchen staple. While cheese’s high fat content requires some caveats, there are also ample reasons to make this wildly varied delight a part of your healthy diet. Cheese is high in calcium, vitamins A and B-12, and protein, and is also a great source of omega-3 fatty acids.
This week’s recipe is for cheddar broccoli mashed potato soup is guaranteed to warm you up on these cold winter nights. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Soup is the song of the hearth and the home.”
– Louis P. De Gouy
Cheddar Broccoli Mashed Potato Soup
San Francisco Chronicle, Amanda Gold (February 22, 2006)
Notes
Paired with crusty bread and a salad, this soup is wonderful for dinner when you need something fast but hearty and comforting. Since only a small amount of cream is used, it is also lower in fat and calories.
Ingredients
- 1 Tbsp butter
- 3 Tbsp olive oil
- 1 yellow onion, chopped fine
- 2 cloves garlic, minced
- 1 small head broccoli, bottoms of stems discarded, remaining stems peeled and chopped into ½ inch pieces (~4 cups) (if you’re in a hurry, just use the florets)
- 2 cups peeled and diced potatoes (russet or Yukon gold potatoes work well. Since the potatoes serve to thicken the soup, waxy varieties aren’t recommended)
- ½ tsp cumin, or to taste (dried or fresh ginger is an interesting variation; if fresh, use up to 1 Tbsp)
- ⅛ tsp cayenne pepper, or to taste (if ginger is substituted above, use curry powder here)
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- 3 Tbsp flour
- 4 cups chicken stock (substitute water or vegetable stock for a vegetarian option)
- 1½ cups shredded cheddar cheese (use a good sharp cheddar)
- ¼ cup cream
- Pepper to taste
Instructions
- Melt butter with oil in a heavy medium-sized pot over medium heat. Add onion, garlic, broccoli, and 1 cup of potatoes. Cook, stirring occasionally, until onions are softened, about 1 minute. Add broth and remaining potatoes. Bring to a boil, reduce heat slightly and simmer hard until broccoli and potatoes are fork tender, about 8–10 minutes.
- Remove half of the soup and purée with an immersion blender. Note: A potato masher can be used, but the texture will be different. Return to pot with remaining soup. Add cheese and cream. Stir over low heat until just melted and combined. Season with salt and pepper.