Food & Cooking Recipes Broccoli, Potato, and Cheddar Soup 5.0 (1) Add your rating & review By Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon. Editorial Guidelines Updated on February 23, 2022 Rate PRINT Share Close Photo: Nico Schinco Prep Time: 40 mins Total Time: 1 hr 40 mins Servings: 6 If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you. Deliciously warm and cozy—this naturally gluten-free soup melds nutritious broccoli and hearty potatoes with buttery Havarti and bold cheddar cheese. Cook Mode (Keep screen awake) 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 ½ teaspoon red-pepper flakes, plus more for serving 1 ¼ 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 Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste. Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve. Originally appeared: Martha Stewart Living, March 2022 Rate It PRINT