I hate to talk about the weather, but it truly was the inspiration behind today’s soup – and even tomorrow’s recipe, too! When I say it’s been cold, I mean it’s been REALLY COLD! The wind has been howling for two days straight, with icy cold snow blowing everywhere and white-out conditions. It certainly is cozy you all. A little too cold, but still cozy. Nonetheless, it’s left me wanting to make cozy soups and bake bread (and maybe some sweet wintry desserts too). I’m not complaining, the coziness certainly is nice. And the food is delicious! Two of my favorite soups are a yummy broccoli cheddar and a spicy potato soup. I’ve been toying with the idea of making a spicy broccoli cheddar soup for a whole year now. But then I had this idea of meshing both a broccoli cheddar and a potato soup. Nothing sounded more delicious. This really is a yummy combination.
The Details
Step 1: cook the onion and garlic Melt some butter in a big Dutch oven. Then, cook the onion, add some garlic, fresh oregano, and a tiny pinch of chili powder. Now mix in some flour. The flour helps to thicken the soup and keeps everything from separating. Step 2: add the potatoes and broccoli Next, add the broth, the chunks of potato, and chopped-up broccoli. I love to use Russet potatoes for this soup, but really, any potato will do! Cook the potatoes and broccoli in the broth. This only takes 15 minutes or so. Then, take your potato masher and mash up some of the chunks of both potato and broccoli. I do this inside the soup pot, so there’s no dirtying up any additional bowls. If you prefer a thinner, less chunky soup, use an immersion (or regular) blender to puree the soup base. Step 3: add the milk and salsa verde To finish, pour in some milk; any variety will work. I use whole goat milk. This next ingredient is my secret. It’s not traditional, but it really makes this recipe good. A bit of salsa verde! It adds a wonderful chili flavor with just the right amount of spice. It’s subtle yet is such a delicious addition to the soup! Now, mix in a handful of cheddar cheese along with the salsa verde. I use a spicy white cheddar. I buy rattlesnake cheddar cheese wedges from Whole Foods. But only use this if you enjoy some spiciness. Let everything melt together and become creamy. Step 4: eat and enjoy I like adding a dollop of yogurt and lots of fresh green onion. And I always finish with a sprinkle of cracked black pepper and sea salt. This is the yummiest soup! Think a little spicy, a touch creamy, filled with potatoes, cheese, and all those awesome toppings. Try serving this bowl of soup along with beer bread on the side for dipping. For me, it’s a must. I love a simple dinner when the days are busy and the nights are cold! Looking for other dinners with a little kick? Here are a few ideas: Baked Crunchy Honey Buffalo Chicken Healthy Slow Cooker Turkey and White Bean Chili Healthy Slow Cooker Chipotle Bean Chili Spicy Buffalo White Chicken Chili Creamy White Chicken Chili One Skillet Saucy Chicken Tortilla Enchilada Rice Bake Healthy Chipotle Chicken Sweet Potato Skins Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips Lastly, if you make this Easy Spicy Broccoli Cheddar Potato Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
