Pescatarian Blender Broccoli Cheddar Soup

Total time40 min

Prep time15 min

Cook time25 min

Pescatarian Blender Broccoli Cheddar Soup

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
½ tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste
¼ tsp dry mustard powder
¼ tsp smoked paprika
1 lb broccoli florets (about 5 cups), cut into roughly equal pieces
1 medium yukon gold potato (about 6 oz), peeled and roughly diced
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
6 oz sharp cheddar cheese, shredded (about 1½ cups)
1 tsp fresh lemon juice
2 tbsp sour cream (optional)

Instructions

1
Melt the butter in a large saucepan over medium heat until foamy. Add the onion and ½ tsp salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, mustard powder, smoked paprika, and black pepper, and cook until fragrant, about 1 minute.
2
Add the broccoli florets, diced potato, and chicken broth. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the broccoli is completely tender and the potato is soft enough to crush easily with a spoon, 12–15 minutes.

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