Cheesy Broccoli and Potato Soup

This is for those people who believe soup is not a complete meal. I’ve loaded this soup up with filling (& healthy) ingredients. When I sent this off with my husband as a lunch, he commented on how filling it was! As someone who understands how nutritious broccoli is but I don’t particularly love it, hiding it in soup is ideal.

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Cheesy Broccoli and Potato Soup

2 servings

• 1/2 cup chopped yellow onion

• 1/2 TBS Olive Oil

• 3 cloves garlic

• 3 cups chopped medium Yukon gold potatoes

• 3 cups broth

• 4 cups broccoli florets (~2 heads of broccoli)

• 1/2 cup chopped broccoli stalk

• 3/4 cup coconut milk

• 1 cup shredded cheddar cheese

• 1/2 tsp pepper

• 1 tsp salt

• Optional Toppings: Crispy bacon and more cheese

Tools: Immersion blender, large stock pot or dutch oven

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1. Chop broccoli tops into bite size pieces to get 4 cups worth

2. Peel and chop 1 stalk to get 1/2 cup broccoli stalk

3. Chop potatoes into small pieces and chop the onion

4. Add potatoes, broccoli stalk, pepper and salt to stock pot with 2 cups broth

5. Bring to boil, cover, and keep on a rolling simmer for 15 minutes

6. Add half of the chopped broccoli and 1 additional cup broth

7. Blend all until smooth using an immersion blender

8. Add 3/4 cup coconut milk, remaining broccoli, and 1 cup shredded cheese

9. Add additional salt and pepper based on taste

10. Serve and top with bacon and cheese

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Speed it Up

• Use a food processor to chop the broccoli and onion.

Prep in Advance

• Chop the broccoli, onion, and potato in advance and store in the fridge. Keep potatoes in water to prevent browning

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