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Roasted Broccoli and Potato Chowder

Roasted Broccoli and Potato Chowder

with Pepper Jack Cheese and Garlic Toast

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We couldn’t be prouda this chowda! Our chefs have totally turned broccoli cheese soup on its head by introducing rich, deep flavors into the equation. Roasted broccoli imparts a toasty, caramelized flavor while yukon gold potatoes add body. The spuds are gently mashed into the broth to create a creamy, velvety consistency without feeling too heavy. For a decadent final touch, the chowder is swirled with Pepper Jack and tangy sour cream. On the side, there’s garlicky toasts for dunking and swiping (trust us, you won’t want to waste a drop).

Tags:Veggie
Allergens:WheatMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Broccoli Florets

½ unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 tablespoon

Flour

(ContainsWheat)

1 teaspoon

Garlic Powder

6.75 ounce

Milk

(ContainsMilk)

2 unit

Veggie Stock Concentrate

1 unit

Demi Baguette

(ContainsWheat, Soy)

½ cup

Pepper Jack Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

2.5 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat38 g
Saturated Fat19 g
Carbohydrate66 g
Sugar11 g
Dietary Fiber8 g
Protein20 g
Cholesterol85 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut broccoli into equal-sized pieces. Halve and peel onion; finely dice one half (save other half for another use). Dice potatoes into ½-inch pieces (no need to peel).

2

Toss broccoli on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until tender and beginning to char, about 15 minutes. Remove from oven; transfer to a cutting board. Once cool enough to handle, roughly chop into smaller pieces.

3

Meanwhile, heat a large drizzle of olive oil and 1 TBSP butter in a medium pot over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until softened, 3-5 minutes. Stir in flour and ¾ tsp garlic powder. Stir for 30 seconds.

4

Stir potatoes, milk, stock concentrates, and 2 cups water into pot. Season generously with salt. Bring to a boil, then reduce heat to medium and simmer, uncovered, until potatoes are tender, 15-20 minutes. Turn off heat.

5

Meanwhile, halve demi-baguette lengthwise. Toast in toaster or toaster oven until golden. In a small microwave-safe bowl, microwave 1½ TBSP butter until softened, about 10 seconds. Stir in remaining garlic powder and a pinch of salt. Evenly spread onto toasted baguette, then halve each piece on a diagonal.

6

Using a potato masher, gently smash potatoes in pot (about 5 times) until slightly broken down (this will help thicken the chowder). Stir in cheese and sour cream until thoroughly combined and melted. Stir in most of the broccoli (save a handful for garnish). If chowder seems too thick, stir in up to ¼ cup water. Season with salt and pepper. Divide chowder between bowls. Top with remaining broccoli. Serve with garlic toast on the side.