Cheddar Potato Soup with Broccoli

Made from leftover mashed potatoes, there are four good reasons to love this Broccoli cheddar soup recipe! 

  1. Gluten-free
  2. Vegetarian
  3. Tastes just like the Panera version
  4. Needs only 20 minutes when you make it in an Instant Pot!

Read Anushree's full post, including step-by-step photos, here

Ingredients:

  • 2 tablespoons olive oil or butter
  • 1 bay leaf, optional
  • 1 cup onions, chopped
  • 3 garlic cloves, minced
  • 3 cups broccoli florets
  • 1 cup carrots, julienned or shredded
  • 2 1/2 to 3 cups vegetable broth [see note]
  • 2 cups leftover mashed Idaho® potatoes
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 teaspoon salt or as needed
  • Ground black pepper as needed
  • Green onions, as a garnish

Directions:

In an Instant Pot:

  1. Set the Instant Pot to 'Sauté' mode and adjust the setting to ’Normal'. When the display reads 'Hot', add oil.
  2. Add bay leaves, followed by chopped onions and minced garlic. Sauté until the onions are soft and translucent.
  3. Add broccoli florets and carrots. Mix well.
  4. Add vegetable broth and stir.
  5. Put the lid on, move the vent to 'Sealing' and pressure cook on high for 5 minutes. When the cooking cycle is complete, do a quick release (i.e. move the steam valve to 'Venting').
  6. Open the lid. Set the Instant Pot to use the 'Sauté' function and set it on 'Less'.
  7. Add mashed potatoes to the soup and mix until well combined.
  8. Add cheese 1/4 cup at a time so that it doesn't become one clumpy mess.
  9. Taste and add salt and pepper if needed. 
  10. To garnish, use green onions or any green herbs of your choice.

On the Stovetop: 

  1. Add oil to a large saucepan over medium heat.
  2. Add bay leaves, followed by chopped onions and minced garlic. Sauté until the onions are soft and translucent.
  3. Add broccoli florets and shredded carrots. Mix well.
  4. Stir in vegetable broth. Continue to cook until the broccoli florets have softened.
  5. Add mashed potatoes and mix until well combined. Reduce the heat to a simmer.
  6. Add cheese 1/4 cup at a time so that it doesn't become one clumpy mess.
  7. Taste and add salt and pepper if needed. 
  8. To garnish, use green onions or any green herbs of your choice.

Notes:

  • I used 3 cups of vegetable broth in all. I would recommend starting with 2.5 cups broth and adding more as needed.
  • Use store-bought julienned carrots to save time instead of shredding carrots at home.
  • This soup can be stored in the refrigerator for 4-5 days and up to a month in the freezer. 

Variations

  • This recipe calls for fresh broccoli but you can substitute frozen. Reduce the pressure-cooking time to 2 minutes.
  • If you don’t have leftover mashed potatoes, you can replace it with 2 medium-sized Idaho® potatoes. Dice them into cubes and add it along with the shredded carrots and broccoli. They will soften when pressure cooked for 5 minutes. Use the back of your ladle to mush them.
  • I have used sharp cheddar cheese in this recipe. Feel free to experiment with others like white cheddar or Parmesan.
  • You can purée the soup or leave it chunky based on your preference.

Print Recipe

Yield: 6
Calories: 370
Sugar: 5g
Sodium: 950mg
Fat: 17g
Saturated Fat: 9g
Carbs: 26g
Fiber: 4g
Protein: 13g
Cholesterol: 40mg

Source:
Anushree Shetty
Food Blogger
Simmer to Slimmer

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