Easy Spicy Broccoli Cheddar Potato Soup

Made with everything you'd load into your favorite baked potato plus the addition of broccoli...perfect to warm up to!

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 4 tablespoons Salted butter
• 1 Yellow onion chopped
• 4 cloves Garlic chopped
• 1 tablespoon Fresh oregano
• 0.5 teaspoon Chili powder
• 0 Salt
• 0 Black pepper
• 0.25 cup All-purpose flour
• 4 cups Bone broth
• 2 pieces Russet potatoes peeled and chopped
• 3 cups Broccoli florets
• 2 cups Milk
• 0.5 cup Salsa verde
• 1 cups Shredded cheddar cheese
• 0 Chopped green onion
• 0 Yogurt or sour cream for topping
• 0 Extra cheddar cheese for topping
• 0 Fresh oregano for garnish

Instructions

1. Melt the butter in a large soup pot set over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Mix in the oregano and chili powder. Season with salt and pepper. Whisk in the flour and cook for about 2 minutes.
2. Pour over the broth and stir in the potatoes and broccoli. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or immersion blender to lightly blend the soup. Leave it chunky if preferred.
3. Stir in the milk, salsa verde, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Season with salt and pepper. If needed, thin with additional broth.
4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, extra cheese, oregano, and green onions. Eat and enjoy!