Description
A creamy and spicy broccoli cheddar potato soup that’s comforting, quick to make, and full of bold flavors like chili, oregano, and salsa verde.
Ingredients
- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 1/4 cup all-purpose or gluten free flour
- 4 cups bone broth
- 2 Russet potatoes, peeled and chopped
- 3 cups chopped broccoli florets
- 2 cups milk
- 1/2 cup salsa verde
- 1-2 cups shredded cheddar cheese
- Chopped green onion, for serving
Instructions
1. Melt the butter in a large soup pot set over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Mix in the oregano and chili powder. Season with salt and pepper. Whisk in the flour and cook for about 2 minutes.
2. Pour in the broth and stir in the potatoes and broccoli. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or immersion blender to lightly blend the soup, leaving some chunks.
3. Stir in the milk, salsa verde, and shredded cheddar cheese. Cook for 5-10 minutes, until the cheese is fully melted. Season with additional salt and pepper, if needed. Thin with more broth if the soup is too thick.
4. Ladle the soup into bowls and top with yogurt or sour cream, extra cheese, oregano, and green onions. Serve hot and enjoy!
Notes
For extra spice, use hot salsa verde or add a pinch of cayenne pepper.
This soup stores well in the fridge for up to 4 days. Reheat gently on the stove.
Can be made vegetarian by using vegetable broth instead of bone broth.