This Potato, Broccoli, and Cheddar Soup is a wonderful meal to warm you up. It's velvety and smooth and is perfect with this crusty cheesy bread.
Prep: 25 mins
Cook: 10 mins
Yields: 4 Servings
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large shallots, halved and thinly sliced (¼ cup)
3 large cloves garlic, minced (2 tablespoons)
2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
3 small Yukon Gold potatoes, peeled and chopped (1½ cups)
Kosher salt and freshly ground pepper
2 packed cups grated white cheddar
1 tablespoon fresh lemon juice, plus grated zest for serving
4 slices (each ½ inch thick) rustic Italian bread
Directions
1Preheat oven to 400° F. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
2Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.