Broccoli Potato Cheese Soup (with mashed potatoes)

There is nothing like a piping hot bowl of soup to warm you up on a cold winter's day. Although we finally turned the corner into March (hooray!), it still feel like January. The weather here on the east coast has been uncomfortably chilly as of late.  Big, down-filled coats, wool socks, and chunky sweaters are part of our daily uniform. Lucky me, I came home the other day to big warm hugs from my superman and a pot of his Broccoli Cheddar Potato Soup, made with sharp cheddar cheese and Keith's famous mashed potatoes.

Ingredients:

• UNSALTED BUTTER (6 Tbsp)
• FLOUR (½ cup)
• 1 MEDIUM ONION, diced
• BROCCOLI FLORETS: 1 pound, chopped
• POTATOES: 2 cups, diced
• CHICKEN BASE (2 Tbsp)
• CARROTS: 1 cup, shredded
• MILK (2 cups): we used 2%, but any variety will do
• WATER (4 cups)
• CREAM CHEESE (8 ounces): regular or Neufchâtel cheese works
• SHARP CHEDDAR CHEESE: 2 cups, shredded
• NUTMEG (1 tsp)
• PAPRIKA (1 tsp)
• AMAZING MASHED POTATOES (2 cups): leftovers of Keith's signature mashed potato recipe are what makes this broccoli cheese soup recipe special

Keith and I, like a lot of people I know, are still holding firm to our New Year's resolution to eat healthier and lose weight. To be perfectly honest, this recipe is not helping in that fight. However, this creamy, hearty soup is just so incredibly delicious that I had to allow myself some on my "cheat day"... and just a little cup with a leafy green kale salad for lunch....a few times this week. Everything in moderation??

Step by Step Instructions:

1. In a sauté pan, melt butter. Then add onions and sauté until translucent.
2. Add flour and cook for 2 minutes over medium heat.
3. In a large stock pot, add water and bring to a boil.
4. Add chicken base, broccoli and potatoes and cook for 10 minutes (or until potatoes are tender).
5. Reduce heat to low and add carrots.
6. Cook for 5 minutes. Then using a immersion blender, blend until smooth.
7. Add milk and heat for 5 minutes.
8. Combine the onions mixed with flour and stir over medium heat until thickened.
9. Add cream cheese and cheddar cheese and stir until cheeses are melted.
10. Add paprika and nutmeg and stir.
11. Salt and pepper to taste.
12. To serve, place ½ cup mashed potatoes in bowl and top with 1 Cup soup.
13. Garnish with cheese and salt and pepper to taste.

I am not going to make excuses; this Broccoli Cheddar Mashed Potato Soup simply pulls at this midwestern girl's heartstrings.  Not only did Keith make it especially for me, but it truly is everything I love (especially our Amazing Mashed Potatoes), all in one bowl!  I simply do not have the willpower to say no.  So instead I indulge a bit, head to the gym, and eat a lot of vegetables to balance out my day. These are the pros and cons of living with a great chef. I wouldn't trade it for the world.

Recipe Tips:

1. SERVE IT WITHOUT THE MASHED POTATOES: While we think serving this soup over mashed potatoes is what makes it special, the recipe is solid on its own. It still has plenty of cheesy potato flavor.
2. USE INSTANT MASHED POTATOES: a good cheat to this recipe is to use boxed potato flakes. They are super easy to make and taste pretty good.
3. STORAGE TIPS: broccoli and potato soup can be kept up to 5 days in the refrigerator. It also freezes well (in an air tight container) for comfort food on demand.
4. FROZEN BROCCOLI can be substituted for fresh broccoli in a pinch.

Serving Suggestions:

• FOR A SATISFYING DINNER: serve a comforting bowl of Broccoli Potato Cheese Soup with with Cheddar & Herb Popovers or Chipotle Corn Bread Muffins
• FOR AN EASY LUNCH: serve a cup of soup with a simple Shaved Brussels Sprouts Salad or Arugula & Beet Salad

More Comforting Soup Recipes:

Cream of Tomato Soup with Smoked Gouda & Bacon Croutons: This creamy tomato soup, made with fresh tomatoes with Smoked Gouda is a cold weather favorite.

Rich & Velvety Cream of Mushroom Soup: Four kinds of mushrooms, roasted to perfection, create the complex flavor of our delicious cream of mushroom soup.

Hearty Beef Stroganoff with Roasted Mushrooms: This cold weather favorite is made with leftover chuck roast from Sunday dinner & mushrooms. It's quintessential comfort food.

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