Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Golden Potato and Cheese Soup

I got this recipe from me Mums, and I love it!


2 tablespoons canola oil

1 small onion, chopped

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1″ cubes

4 cups vegetable broth

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon dill, optional

1 teaspoon salt

1 teaspoon pepper

1/2 cup whole milk, or half-and-half

1 1/4 cups shredded cheddar cheese



In a large pot, saute the onion in oil over medium-high heat until browned.  Add the broth, potatoes, and seasonings, and bring to a boil.  Reduce heat to a simmer, cover, and cook until the potatoes are tender, 15 to 20 minutes.

Remove from heat.  Using an immersion blender, puree the soup until smooth.  Return to low heat, add the milk and cheese and stir until cheese has melted.

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Amazing Broccoli and Cheese Soup

This soup is so delicious!  Not your classic broccoli cheese soup, but a little more elegant and with more complex flavors.


3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch nutmeg
1 clove garlic, minced or pressed
1/2 teaspoon thyme
3 tablespoons all-purpose flour
3 cups vegetable broth
1 (16-ounce) package frozen broccoli, thawed and separated, or 1 lb chopped fresh broccoli
1/2 cup heavy cream
1 1/4 cups shredded Cheddar


In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, and cook the stink out of them.  Add salt, pepper, nutmeg, garlic and thyme, and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the vegetable broth, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.  Remove from the heat and serve.

Adapted from Broccoli and Cheese Soup with Croutons by Emeril Lagasse.

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Classically Delicious Broccoli Cheddar Soup

I love this soup.  This is one of those recipes I can count on being a crowd-pleaser.  Tyson and I love to make it a meal with a salad, and some Honey Cornbread – and maybe some pie for dessert – reminiscent of our dates to Baker’s Square before we were married. 🙂


3/4 cup butter
1 onion, chopped
1/2 cup all-purpose flour
4 cups whole milk or half-and-half
6 cups vegetable broth
4 bay leaves
1/2 teaspoon freshly grated nutmeg
salt and pepper
8 cups broccoli florets (about 2 heads)
2 large carrots, diced
16 ounces (about 5 cups) grated  cheddar cheese


Melt the butter in a pot over medium heat. Add the onion and “cook the stink out of it.” Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in the pot with an immersion blender.  Add the cheese to the soup and whisk over medium heat until melted. Add a little water if the soup is too thick.

Adapted from Food Network Magazine.

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