Martha Stewart Broccoli, Potato, and Cheddar Soup

Martha Stewart Broccoli, Potato, and Cheddar Soup takes 100 minutes and just broccoli, russet potato and two melty cheeses to make a thick, creamy broiled soup. Try this cozy soup for a chilly weeknight dinner or Sunday supper, since it's naturally gluten-free and tastes like a loaded baked potato.

Cook the broccoli florets only 6 to 8 minutes, because that keeps them bright green and tender instead of dull and mushy. Add them too early and the whole pot turns a swampy color with no fresh bite.

Martha mashes just half of the potato against the side of the pot, which thickens the soup without any blender and leaves real chunks to eat. Splitting the cheese so half melts in and half browns under the broiler gives you a creamy base and a bubbly, golden top.

Martha Stewart Broccoli, Potato, and Cheddar Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

40

minutes

Cooking time

1

hour 

Calories

340

kcal

Tender broccoli and potato simmer in a savory chicken broth, then get a stir of cheddar and Havarti for a thick, creamy body. A quick trip under the broiler leaves the cheese on top bubbly and browned in spots.

Ingredients

• 2 tablespoons unsalted butter
  

• 2 tablespoons extra-virgin olive oil, plus more for serving
  

• 2 large shallots (3 ounces total), thinly sliced (½ cup)
  

• 2 cloves garlic, minced (2 teaspoons)
  

• 2 teaspoons fresh thyme leaves, chopped
  

• 1/2 teaspoon red-pepper flakes, plus more for serving
  

• 1 1/4 pounds broccoli, crowns cut into 1-inch florets (4 cups), stalks peeled and thinly sliced (2 cups)
  

• 1 russet potato (10 ounces), peeled and cut into 1-inch pieces
  

• 4 cups low-sodium chicken broth
  

• Kosher salt and freshly ground pepper
  

• 3 ounces mild yellow cheddar, shredded (¾ cup) and divided
  

• 3 ounces Havarti, shredded (¾ cup) and divided
  

Directions

• Soften the shallots: Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat, then swirl in 2 tablespoons olive oil once the foam subsides. Add the sliced shallots and cook, stirring now and then, until softened and browned in places, 6 to 9 minutes.
• Add the aromatics: Stir in the garlic, thyme and red-pepper flakes. Cook for about 1 minute, until it smells fragrant.
• Build the base: Add the broccoli stalks, russet potato, chicken broth and 1 cup water, then season with salt and pepper. Bring it to a boil so everything is hot before the heat comes down.
• Simmer the stalks: Reduce the heat and simmer, covered, for 15 to 18 minutes. The potato and broccoli stalks should be almost tender by then.
• Add the florets: Stir in the broccoli florets, cover the pot and cook for 6 to 8 minutes. They are done when they turn bright green and tender.
• Thicken and add cheese: Mash half of the potato against the side of the pot with the back of a spoon to thicken the soup. Add half of the cheddar and half of the Havarti, then stir over low heat until melted and season to taste.
• Preheat the broiler: Set a rack 6 inches below the heating element and preheat the broiler. Divide the soup among 6 broiler-safe bowls.
• Broil and serve: Sprinkle the remaining cheddar and Havarti over the bowls and set them on a large rimmed baking sheet. Broil for 3 to 5 minutes until the cheese is melted and browned in places. Let cool slightly, then finish with a drizzle of olive oil and more red-pepper flakes.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Nordic Ware half sheet pan, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese in this soup?

Yes, any good melting cheese works in place of the Havarti, such as Gruyere or Monterey Jack. Keep the cheddar, though, since it gives the soup its sharp, bold flavor.

How long does leftover broccoli cheddar potato soup keep?

Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over low heat, because high heat can make the cheese turn grainy.

Can I make this soup ahead of time?

You can make it through the cheese-stirring step a day ahead and keep it chilled. When you're ready to serve, reheat it, ladle it into bowls and do the broiler step fresh.

What if I don't have broiler-safe bowls?

Skip the broiler and stir all the cheese into the pot, then ladle the soup into regular bowls. You can also spread the cheese on a baking sheet of toasted bread and broil that to float on top.

What's the most common mistake with this soup?

Adding the florets too early is the big one, since 6 to 8 minutes is all they need. Overcooked broccoli turns dull and soft, so keep a timer going once they hit the pot.