Contrary to popular belief, potatoes are a terrific source of vitamins, minerals, fiber, and antioxidants. It’s no wonder that they have been a staple food for many cultures throughout history. For the month of March, in celebration of St. Patrick’s Day, we salute the not-so-humble potato.
This week’s recipe for Cheddar Broccoli Mashed Potato Soup is a healthy way to warm your belly during the last chilly nights of winter. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes and testing of new recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.”
A.A. Milne
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 total) (if you’re in a hurry, you can 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, substitute 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.
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 low in fat and calories.