Red Meat Allergy Friendly Classic Broccoli Potato Soup
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 lb yukon gold potatoes, peeled and cut into ¾-inch cubes
- 4 cups low-sodium chicken broth
- ½ tsp dried thyme
- ¼ tsp black pepper
- 4 cups broccoli florets, cut into small pieces (about 1 medium head)
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus more for serving
- salt, to taste
For serving
- sour cream, for serving (optional)
- sliced chives, for serving (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the potatoes, chicken broth, thyme, and black pepper. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are just tender when pierced with a fork, about 12 minutes.
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