Broccoli Potato Soup feat..jpgFall is here!  Time for a little soup love.

Fall may be my favorite time of the year.  I love the sound of leaves crunching underfoot and the scent of wood smoke in the air.  And there is just something comforting about a warm mug of soup on a crisp fall afternoon.  It makes me feel safe and happy and loved.

If it’s a hearty potato soup, even better!  When I was a little girl, my mother always had a warm homemade soup on the stove when I got home from school.  And in the fall her specialty was a hearty potato and broccoli chowder.  (I think it was her sneaky way of getting me to eat broccoli!) To this day that soup feels just like a hug to me.

Roasted Potato & Broccoli Chowder

Serves: 6

Prep Time: 20 minutes

Cook Time: 90 minutes


5 1/2 Tbsp butter, divided

1 Tbsp Olive Oil

1 1/3 cups chopped carrots (about 3)

1 cup chopped celery (2 stalks)

1 cup chopped yellow onion (1 small)

 2 cloves garlic, minced

3 cups reduced-sodium chicken broth

3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)

3 cups chopped broccoli florets (from about 2 heads)

1/4 tsp dried thyme or 1 TBSP fresh thyme leaves

Salt and freshly ground black pepper

6 Tbsp all-purpose flour

3 cups milk (preferably 1% or 2%)

1/2 cup plain Stonyfield Organic Greek Yogurt (Whole Milk or Lowfat)

2 cups shredded sharp cheddar cheese (8 oz)

1/3 cup finely shredded Parmesan cheese (1 oz)


Preheat oven to 400 degrees. Put the potatoes and 1 Tbsp oil onto a sheet pan and toss well to coat.  Season with freshly ground pepper and roast for 45 minutes or until golden.  Turn occasionally to ensure even roasting.

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 – 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, roasted potatoes and thyme. Season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender (Use immersion blender after this if you want a smooth soup).

Melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. Continue whisking vigorously and slowly pour in milk. Cook stirring constantly until mixture begins to gently boil and thicken, stir in Stonyfield Organic Greek Yogurt and immediately remove from heat. Pour into the soup and stir. Remove from heat and stir in cheddar and Parmesan cheese until melted. Serve warm.

If you want to spice things up a little, try this amazing Spicy Sweet Potato Chipotle Soup.  You can kick the “spicy” up a notch with a little extra chipotle and really warm up the day.

Or try this elegant Potato Leek Soup if you want to impress your friends at a fall dinner party.

What’s your favorite comfort soup this time of year?