-
Prep time
10 minutes
-
Cook time
15 minutes
-
Serves
6
Author Notes
A hearty, delicious, and healthy soup perfect for a cold winter day. A combination of broccoli, corn, potatoes, and heavy cream makes for a perfect soup. Topped off with fresh cilantro and cheddar cheese. —Dash of Amy
Continue After Advertisement
Ingredients
-
4 tablespoons
organic butter
-
1/2
large onion, diced
-
2
large Yukon gold potatoes, peeled and chopped
-
2
garlic cloves, minced
-
3 tablespoons
flour
-
2 cups
organic chicken broth
-
1 cup
organic heavy cream
-
2 teaspoons
salt
-
1/4 teaspoon
black pepper
-
1
head broccoli florets
-
1
can organic corn, drained
-
1/3 cup
fresh cilantro, finely chopped
-
2 tablespoons
shredded cheddar cheese for each bowl
Directions
-
Heat a large stock pot over medium heat, melt the butter, then add the onion.
-
Mix well, and cook for 2-3 minutes.
-
Add the potatoes and garlic, cook 3 minutes.
-
Add the flour and mix well.
-
Add the chicken broth, heavy cream, salt, and pepper, turn heat to high and bring to a boil.
-
Once it boils and thickens, add the broccoli and corn.
-
Reduce heat to retain a light boil. Cook 5-7 minutes until potatoes and broccoli are fork tender.
-
Add the fresh cilantro and mix well.
-
Sprinkle each serving with cheddar cheese.
-
WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
See what other Food52ers are saying.