Broccoli Cheddar Soup with Cheddar Potato Skins

DifficultyIntermediate
[cooked-sharing]
Yields8 Servings
Prep Time45 mins
For the potato crisps
 4 Idaho potatoes
 canola oil
For the soup
 2 tbsp butter
 1 large onion, diced
 32 oz fresh or frozen broccoli florets
 1 tsp onion powder
 ¼ tsp nutmeg
 1 tbsp kosher salt
 Freshly-ground pepper to taste
 6 cups water
 1 cup milk
 2 ½ cups shredded cheddar cheese, divided
Prepare the Potato Crisps
1

preheat over on 400°F. Scrub potatoes well. using a paring knife, peel potato skin into stripes, taking some flesh with the peel. Strips should be about 1 1/2" wide. You should have about 24 strips.

2

Cut potatoes into cubes and set aside. Place peeled stripes on a sheet pan, skin side up. Drizzle with 1 tablespoon oil or cooking spray. Roast until edges are crisp, about 25 Minutes minutes. remove from oven.

prepare the soup
3

Heat butter in a 6-quart stockpot. saute onions over medium heat until slightly-browned, stirring occasionally to keep them from burning. Add broccoli and cubed potatoes, then add onion powder, nutmeg, salt and pepper. Add 6 cups water and cook over medium heat for 20 Minutes or until broccoli and potatoes are tender.

4

Add milk and puree soup using a hand blender. Stir in 1 3/4 cups cheddar cheese until melted. Taste and add salt or pepper as desired

5

Turn potato skins over and sprinkle with remaining shredded cheddar.

6

Divide soup among 8 soup crocks or heat-proof bowls. Top with 3-4 potato skins and place all the crocks on a sheet pan. Return to oven for 5 Minutes or until cheese melts.

7

Serve immediately.

Category

Ingredients

For the potato crisps
 4 Idaho potatoes
 canola oil
For the soup
 2 tbsp butter
 1 large onion, diced
 32 oz fresh or frozen broccoli florets
 1 tsp onion powder
 ¼ tsp nutmeg
 1 tbsp kosher salt
 Freshly-ground pepper to taste
 6 cups water
 1 cup milk
 2 ½ cups shredded cheddar cheese, divided

Directions

Prepare the Potato Crisps
1

preheat over on 400°F. Scrub potatoes well. using a paring knife, peel potato skin into stripes, taking some flesh with the peel. Strips should be about 1 1/2" wide. You should have about 24 strips.

2

Cut potatoes into cubes and set aside. Place peeled stripes on a sheet pan, skin side up. Drizzle with 1 tablespoon oil or cooking spray. Roast until edges are crisp, about 25 Minutes minutes. remove from oven.

prepare the soup
3

Heat butter in a 6-quart stockpot. saute onions over medium heat until slightly-browned, stirring occasionally to keep them from burning. Add broccoli and cubed potatoes, then add onion powder, nutmeg, salt and pepper. Add 6 cups water and cook over medium heat for 20 Minutes or until broccoli and potatoes are tender.

4

Add milk and puree soup using a hand blender. Stir in 1 3/4 cups cheddar cheese until melted. Taste and add salt or pepper as desired

5

Turn potato skins over and sprinkle with remaining shredded cheddar.

6

Divide soup among 8 soup crocks or heat-proof bowls. Top with 3-4 potato skins and place all the crocks on a sheet pan. Return to oven for 5 Minutes or until cheese melts.

7

Serve immediately.

Broccoli Cheddar Soup with Cheddar Potato Skins

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