Baked Potato Soup with Cheddar and Broccoli

We're having quite a warm-up here in Minneapolis with temperatures reaching 40 F (yes, people here consider 40 warm, we are actually starting to see people in shorts). But we know that March is also the snowiest month of the year so we aren't ready to give up our winter soups yet.

I bookmarked this Quick Broccoli Potato Soup for Two at Fake Food Free at couple weeks ago as a way to use up bag of frozen cut broccoli in the freezer. When I mentioned I was going to make this to Matt he wanted me to add some cheddar cheese too it. The original recipe had added smoked paprika to the soup to give it some smokiness & I have to say I really liked that flavor in here, especially with the cheese. By puréeing the potatoes into with the broth, the soup turned really creamy with very little milk added. We served it with some hard pretzel bites which were great crumbled into the soup for a little crunchiness plus, cheddar & pretzels, yum!

Baked Potato Soup with Cheddar & Broccoli
(adapted from Fake Food Free)

4 large russet potatoes
1 T olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 t salt
pepper
1/4 t crushed red pepper flakes
3/4 t smoked paprika
4 c vegetable or chicken stock
1 c frozen chopped broccoli, slightly thawed
2 oz cheddar cheese, grated
1/3 c milk

Bake the potatoes either in the oven or microwave until soft. Let cool & then peel off the skins.

In soup pot heat the oil over medium-high heat. Add the onions & garlic & cook until the onions are translucent. Stir in the salt, pepper, red pepper flakes & paprika. Add the chicken stock and potatoes. Purée either in the blender or with an immersion blender until creamy.

Chop the broccoli to small pieces. Add to the soup & cook until heated through. Add the cheddar cheese & milk. Heat while stirring until the cheese is completely melted & the soup is hot.

4 - 5 servings.

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