There is nothing like soup on a cold winter day… Like this one!
Snow Day!
Don’t let the bars scare you. They come with the homes in Philly!
I stumbled upon this recipe when I wanted to make one of my favorite soups from Pioneer Woman, Corn and Cheese Chowder. The only problem was I didn’t have half of the ingredients. Which by the way, if you don’t have corn, the chowder goes great with shredded potatoes! Any who, I did have potatoes, broccoli, and CHEESES! On this snowy day I started to make one of my greatest inventions, POTATO, BROCCOLI, AND CHEESE SOUP!
Prior to taking my first bite, I added some cheesy (yes more cheese) croutons. I wasn’t prepared for what I was about to enjoy because I cook all the time.
Prior to first bite…
Well, after that I just INHALED it! I don’t mean to toot my own horn but “TOOT, TOOT”! So good! You will not be disappointed. I promise!
…after second bite. It’s that good.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
bowls
|
- 5 Medium - Large Russet Potatoes (Peeled & Diced)
- 4 Tbsp Unsalted Butter
- 1 Medium - Large Yellow Onion (Diced)
- 4 Strips bacon (Diced/Chopped)
- 16 Ounces Frozen Broccoli (1 Freezer Bag)
- 4 Tbsp Flour
- 3 Cups Chicken Stock
- 2 Cups Half-n-Half
- 8 Ounces Sharp Cheddar (Yellow) Cheese (Shredded)
- 8 Ounces Pepper Jack Cheese (Shredded)
Ingredients
|
|
- Peel and dice Potatoes. Add them to a large sauce pan and fill will cold water. Bring the potatoes to a boil on high heat. Once the potatoes start to boil turn the temperature slightly down to keep them at a controlled boil for about 15 minutes.
- While the potatoes are boiling dice up your onion and heat the 4 Tbsp of butter to a large pot. Add the onions. Cook them until they are translucent.
- Add the diced bacon and cook for 3-5 minutes.
- After cooking the bacon, the potatoes should be done. Insert a fork to make sure they are tender. Afterwards, drain the potatoes and add them to the pot with the onions and bacon.
- Add the broccoli and flour, and combine.
- Add the chicken stock and bring to a boil.
- Once the mixture is boiling add the half-n-half, reduce the heat, and let simmer for 10-15 minutes. This allows for the flour and cream to thicken the soup! The starch from the potatoes will do the same. Nom nom! Almost done!
- After your soup has had time to thicken add the cheese, combine, and ENJOY!
This soup is SOOO GOOD! The pepper jack cheese gives it a little kick. If you like a little more heat garnish with a dash of ground cayenne pepper. I learned that from my Grandma Skippy. It's her favorite garnish for potato soup. Another nice addition would be a sprinkle of cheese, a dollop of sour cream, scallions OR my favorite, CROUTONS!
Also, do yourself a favor and go to Panera Bread to pick up a few of their bread bowls. This soup goes great in a bread bowl!
Tried this on Sunday and it was delicious! The pepper jack cheese is just the right kick and added flavor for the soup. Definitely going to be trying this one again and again!
Amber, I am so glad you liked it! I also forgot to mention, for people who don’t like the spice or to make the soup more kid friendly, you can use monteray jack in stead of the pepper jack. I agree with you though, it definitely adds awesome flavor!