California Central Coast Recipes

Broccoli and Potato Cheddar Soup

Broccoli and Potato Cheddar Soup is a perfect recipe to serve on Saint Patricks Day. I'm married to an Irishman that was raised in Ireland during his high school years. In Ireland, the Irish do NOT eat corned beef and cabbage for St. Patrick's Day. --That's an American-Irish custom!

In the Old Country, the Irish eat something more like this recipe. With abundant fresh broccoli at its peak this time of year -as are yummy baby golden potatoes, this makes a stand out soup with the addition of a little cheddar cheese and bacon.

This is a luscious soup! But it is not one that you can freeze well, so only make what you need. 2018, Broccoli and Potato Cheddar Soup
Preparation time: 20 minutes
Cooking time: 40 minutes
re-calculate ingredients for:


8 slices Bacon , slivered
3 Tablespoons Unsalted butter
1 Lg. White onion , peeled and cut in half and thinly sliced
1/4 cup All-purpose flour
4 cups Whole milk , hot
3 cups Reduced sodium Chicken Broth
1-1/2 pounds Fresh broccoli crowns , cleaned, cut into flowerettes and stems into thin coins
1-1/2 pounds Baby Golden potatoes washed and cut into small chunks
2 to 3 cups Cheddar cheese , shredded
Salt and Freshly cracked black pepper to taste

Wondra flour for last minute thickening

Preparation Directions.

1 Heat milk in a sauce pan on a separate burner until hot.

2 In a large stockpot over medium heat, fry the bacon until browned and the fat rendered. With a slotted spoon, remove bacon and save for later. Any excess bacon grease you want to drain off, do it now.-though be sure to leave enough fat for flavor.

3 Add butter, melt and add onion and cook until slightly golden. Sprinkle in flour WHILE stirring with a whisk until a creamy paste and slightly bubbly. (3-4 minutes.)

4 Gradually add in hot milk while stirring with a whisk and there are no clumps.

5 Add in Chicken broth and cook until smooth and creamy. (5 minutes or so.)

6 Add in diced potatoes and cook fifteen minutes or so. Add half the reserved bacon back to the pot. Season with Salt and black pepper.

7 A few minutes before serving, add in the broccoli and stir well. Continue to cook until there's just a bit of a crunch when bitten.

8 If the soup needs a little more thickening, you can very gently sprinkle in a tablespoon or so of Wondra four. It will thicken without causing lumps if you mix the flour first with a little warm milk or broth, then gradually add to the soup mixture using the whisk.

9 Gradually add in the shredded cheddar cheese while stirring well, Reserve a little of the cheese for garnish. Taste and correct the seasonings

10 Ladle into soup bowls and garnish each with the reserved cheddar cheese and a little reserved bacon bits. Serve immediately.

Wine and Food Pairing and Serving Suggestions.

Any lower tannin cheddar cheese friendly wine will work well. For a red choice, try a young light non-oaked Cabernet Sauvignon - Grenache mixture. For a white A Sauvignon Blanc would work quite well.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.