This cheesy potato soup is a perfect fall-weather dish that brings warmth, comfort, and frugality into every bowl. Packed with cheese, onions, spices, and potatoes this soup recipe is one you'll get a lot of good use from.
Peel potatoes and shred over a grater. Rinse in a colander to remove extra starches. They should go from a brownish/purple color to a white/light golden color to show you've removed the excess starch.
In a large pot melt butter over medium/high heat.
Add diced onion and cook 5 minutes until soft
Add flour and seasonings, stir to combine and cook additional 2 minutes
Add garlic, cook 30 seconds
Slowly add in chicken broth and half and half, broccoli and potatoes
Bring to a boil and reduce heat to medium low. Let simmer for 8-15 minutes or until the potatoes are cooked to your desired texture.
Remove from heat, stir in cheddar cheese.
Let sit 5 minutes to cool and then serve.
Notes
Tips:
Customize creaminess with half and half, milk, heavy cream, or evaporated milk. Half and half is less likely to curdle.
Yellow Yukon potatoes can be used instead of russet, but they take longer to cook.
Adjust thickness by adding more chicken broth or fewer potatoes.
Use thawed hashbrowns; cooking time may increase but results will be consistent.
Storage:
Consume within 2-3 days when refrigerated in an airtight container. Freezing may alter texture.