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Broccoli Cheddar Potato Soup with Focaccia Croutons is a comforting bowl of two classic soups combined! A creamy, cheddar cheese base is loaded full of broccoli florets and potatoes. Topped with buttery, homemade focaccia croutons, this soup will warm you from the inside out! The perfect recipe for the cold weather blues.

What Type of Potatoes to Use

When reaching for potatoes, my go-to will always be a Yukon gold potato. They are just so buttery and delicious! Especially in this soup. They help add another layer of decadence and thickness to the soup. 

If you don’t have Yukon gold potatoes on hand, you could also use red potatoes. They would add a fun pop of color!

PS: I don’t peel my potatoes for this recipe because they get so soft and delicious anyways, but if you prefer a peeled potato, then go for it!

How to Make Focaccia Croutons

Making homemade croutons may seem like a daunting task, but it’s SO worth it! And, it’s pretty darn easy!

The key ingredient to these croutons: focaccia bread! I was lucky enough to have one of my mom’s homemade loaves to work with, but you can typically find it in most grocery store bakeries these days. I love how the focaccia bread is already infused with herbs, so it results in a flavorful crouton!

Simply cube the focaccia bread, toss together with some olive oil and broil until golden brown and delicious!

Want to try your hand out at making homemade focaccia bread? Check out this recipe here!

How to Serve Broccoli Cheddar Potato Soup

To me, this soup is a bowl full of pure comfort. Perfect for colder nights, or family dinners in front of the fire place!

If you aren’t able to make the homemade focaccia croutons (or run out) then some sort of garlic bread is a must! This soup is perfect for dunking! PS: extra cheese is a ALWAYS a good idea!

You want to know what’s even better about this broccoli cheddar potato soup? It gets better with age! That means, you are going to have some pretty darn good leftovers. Simply re-heat and dig in! This recipe could also be kept warm in a slow cooker for feeding a crowd.

Whether it’s for a weekday dinner, a comfort food fix, or a holiday meal, this soup is going to be one to love!

Looking for other soup recipes? Look here!

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Broccoli Cheddar Potato Soup with Focaccia Croutons


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  • Author: KJ & Company
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x

Description

Broccoli Cheddar Potato Soup with Focaccia Croutons is a comforting bowl of two classic soups combined! A creamy, cheddar cheese base is loaded full of broccoli florets and cubed potatoes. Topped with buttery, homemade focaccia croutons, this soup will warm you from the inside out!


Ingredients

Scale

For the soup:

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 tablespoon chopped garlic
  • 2 tablespoons flour
  • 1 1/2 cups half and half
  • 64 oz chicken stock (or vegetable stock)
  • 5 cups Yukon gold potatoes, cut into 1/2 inch cubes
  • 4 cups broccoli florets
  • 12 oz processed cheese, such as Velveeta
  • 1/2 cup sour cream

For the croutons:

  • 4 cups focaccia bread, cut into 1/2 inch cubes
  • 2 tablespoons extra virgin olive oil

Instructions

For the soup:

  1. Melt the butter over medium heat in the bottom of a large pot. Add in the onion and garlic and lightly sauté for a couple minutes, avoiding any browning. Add in the flour and stir to create a roux.
  2. Pour in the half and half and stir to combine. Add in the chicken stock, potatoes and broccoli florets and bring to a low boil. Reduce the heat to low once it reaches a low boil and allow to simmer for 10-15 minutes.
  3. Add in the Velveeta and sour cream and stir to combine. Allow to simmer for another 10-15 minutes, or until the soup has thickened. Season to taste with salt and pepper.

For the croutons:

  1. Toss together the cubed focaccia and olive oil together on a baking sheet. Broil for a couple minutes on each side, or until the croutons are golden brown. Serve the soup with the croutons and shredded cheddar cheese if desired.

 

Notes

  • Make this soup vegetarian by subbing in vegetable stock for the chicken stock.
  • Yukon gold potatoes or red potatoes work great for this recipe.
  • Cool the soup before storing the leftovers in the refrigerator. The leftovers re-heat very nicely!
  • The croutons can also be stored in a cool, dry space once completely cooled.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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