The addition of Bison French Onion Dip and potato makes this Broccoli and Cheddar soup a deliciously tangy and creamy remix of a family favorite.
This recipe uses:
Remove florets from broccoli head and divide into two bowls. Cut half into 1-inch pieces and set aside.
Cut off bottom of stalk and use a vegetable peeler to trim away the outer layer. Cut stalk into 1-inch pieces and place in bowl with the floret pieces. Set aside.
Heat olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 5 minutes.
Peel potato and cut into 1-inch pieces.
Add potato, vegetable broth, and the pieces of stalk and florets to the saucepan. Season with salt and pepper and bring to a boil over high heat.
Reduce heat to low and simmer until potato pieces and broccoli stalks can be easily pierced with a knife, about 20 minutes.
Cut the remaining florets into 1/4-inch pieces and set aside.
Purée soup in a blender, in batches, until smooth.
Place blended soup in a clean saucepan and return to low heat.
Add reserved broccoli florets and simmer until they are tender and can easily be pierced with a knife, about 10 minutes.
Stir in cheese and Bison French Onion Dip. Taste and season with additional salt and pepper as needed. Serve and enjoy!