Broccoli cheese soup usually gets its body from a roux, heavy cream, or both. This smoky broccoli cheese chicken soup is hearty without being heavy. A potato is simmered until tender and blended into the broth to give it body and texture, while butter and smoked cheese add a little creaminess and rich, savory flavor. The potato’s additional carbohydrates are balanced with fiber from the potato, carrot, broccoli, and onion, plus nearly 50 grams of protein per serving, making for a satisfying, filling meal.
Servings: 4
Ingredients:
- • 2 tablespoons butter
- • 1 small yellow onion, finely chopped
- • 1 large clove garlic, minced
- • 1 large potato, peeled and diced small
- • 4 cups chicken bone broth
- • 1 bay leaf
- • 2⅔ cups broccoli florets and peeled tender stems, chopped
- • 1 large carrot, grated
- • ¼ teaspoon ground black pepper, or more to taste
- • ⅛ teaspoon ground nutmeg
- • 14 ounces cooked chicken, shredded or chopped
- • 1 cup grated smoked cheddar
- • ½ teaspoon sea salt (optional, if needed)
Directions:
- • Heat the butter in a dutch oven or soup pot over medium heat.
- • Add the onion and cook, stirring occasionally, until soft and translucent, about 4 minutes.
- • Add the garlic and cook for 30 seconds, just until fragrant.
- • Add the potato, broth, and bay leaf and bring to a gentle simmer.
- • Cover partially and cook until the potato is completely tender, about 12 to 15 minutes.
- • Remove and discard the bay leaf.
- • Use a blender to purée the potato and broth just until smooth. Do not over-blend or the potato may become gluey.
- • Stir in the broccoli, carrot, pepper, and nutmeg and return to a simmer for about 4 to 5 minutes, just until the broccoli is vivid bright green.
- • Turn the heat to low and stir in the chicken.
- • Heat until the chicken is warmed through and turn off the heat.
- • Sprinkle the cheese across the top and stir until melted and slightly thickened. Do not let the soup boil after adding cheese or it may separate and become grainy or oily.
- • Depending on the saltiness of your broth, chicken, and cheese, the soup may or may not need additional salt. Taste after adding the cheese and season if needed.
- • Ladle into bowls to serve.
