(2 votes, average: 4.50 out of 5)
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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
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:
- 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.
- 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.
- 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:
- 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.