Recipe: Cheddar Broccoli Potato Chowder

 

Cheddar Broccoli Potato Chowder

NOTE: Do not use pre-shredded bagged cheese as the anti-caking agent will prevent the cheese from melting properly and you will end up with a grainy textured soup. Shred your own! Once again, I measured with my heart while making this and the amount of each ingredient is an estimate. Feel free to add more or less, change up your ingredients, and make it your own!

Ingredients

1 Large Head of Fresh Broccoli
1 Medium Yellow Onion
2 Large Carrots
3 Medium Potatoes
4 Cloves of Garlic
1/2 Block of Extra Firm Tofu 
10 to 12 oz Grated Sharp Cheddar Cheese (Grate it yourself!)
1/2 Tsp Celery Seed 
1 TBS Nutritional Yeast 
1 Cup Greek Yogurt
1 to 2 Cups Milk
1/2 Cup Cream
2 to 3 Cups Chicken Broth
Salt 
Pepper
2 TBS Chicken Bullion - Divided
1 TBS Onion Powder
1 TBS Garlic Powder
1/2 Tsp Cayenne Pepper
1/2 Tsp Paprika
Salt
Pepper

Directions

1) Take out your cream and greek yogurt and leave them on the counter to come to room temperature. If needed you can pop them in the microwave for a few seconds to take off the chill. (Room-temperature diary products are less likely to curdle when added to soups).

2) Next, prep your vegetables. Take your broccoli and separate the broccoli florets from the stalk. Chop both parts into bite sized pieces and keep them separated. Peel and dice your potatoes and carrots and also keep them separated. Dice your onion and finely mince your garlic. 

3) Add some olive oil to the bottom of a large pot. When the oil is heated, add in your onion, carrots, and broccoli STEMS only. Season with celery seed, nutritional yeast,  1 TBS bullion, cayenne pepper, and salt and pepper to taste. Once your vegetables start to change color, add in the garlic and cook until fragrant. Add in enough chicken broth to cover the vegetables. Place a lid on the pot and simmer until vegetables are soft. 

4) While the vegetables are simmering, add the tofu, some chicken broth, the rest of the bullion, garlic powder, onion powder, and paprika to a blender and bend until smooth (I used an immersion blender and a separate bowl). Add more seasoning to taste. The mixture should taste more like a vegetable base and less like tofu.

5) Take an immersion blender and puree the vegetables that have been simmering in the pot. When the veggies are smooth, add in the tofu mixture and continue to blend. Once incorporated, turn the heat to medium low, add in your potatoes and broccoli florets, and cover with milk. Simmer for 10-15 minutes until potatoes are soft. 

6) Turn the temperature to low (or off depending on how hot your stove is) and slowly add in your cream, and cheddar cheese. (You do not want your soup to be bubbling at this point or the cheese will not melt properly). It is best to add in the cheese one handful at a time while gently stirring so it will melt evenly. Once all the cheese is melted, turn off the heat and add in the greek yogurt. Season to taste. 

Enjoy!!!!!

Love, 
   Alexis