Food & Cooking Recipes Broccoli, Potato, and Cheddar Soup 5.0 (1) Add your rating & review By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. 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. 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