I don’t think there are many people out there that don’t enjoy a warm, hearty bowl of potato soup… but when you add cheese and broccoli to it? Pretty much heaven in each bite. Recipes for this type of soup are a dime a dozen, and I even make it multiple ways myself. What I think sets this particular soup apart is both the roasting of the vegetables and the use of a delicious smoked Gouda in place of the more traditional cheddar.
I’ve had a few people recently tell me that I should update my blog more often. I try to get at least one recipe up a week, but I want to take this advice to heart and get into the habit of posting more often. I actually have a backlog of another 4-5 recipes that I’m waiting to write about; I just need to get it done.
For the past couple of weeks my mind has been somewhat preoccupied with the creation of my Halloween costume. I love the art of transforming myself into someone new for a few hours so I’m kiiiiind of a costume junkie. For the past three years I’ve been in California for BlizzCon (yeah, I’m a World of Warcraft nerd – wanna fight about it??) and for that reason I have really missed dressing up for Halloween. This year I opted to do a Dia de los Muertos themed costume and put a fair amount of thought and time into crafting the dress and practicing the makeup. In the end I’m really happy with how it turned out!
Now that I’ve finished my costume, attended the party, and gotten all of that out of my system I’m ready to forge full steam ahead on the blog again – starting with this super yummy soup! And considering this soup is a meal in a bowl, it is pretty reasonable at 400 calories per serving. This particular time that I made it I decided I wanted to bump up the protein and include the addition of seitan. For you non-veggie folks out there, this is just a non-soy alternative to chicken for us vegetarians. You can leave the protein out (I actually prefer it that way) or opt to use some chopped leftover chicken or crumbled bacon if you like. I’ve yet to make a vegan alternative to this, but I actually think using nutritional yeast and a bit of the hickory flavored bacon salt would be an awesome substitution for the smoked Gouda – just make sure to use a little more liquid to compensate for the thickness that the nutritional yeast would add.
A friend of mine that ate this soup paid me quite a compliment on it and I’ll try to paraphrase as best I can, “I think your broccoli potato soups are my favorite soups. Not just out of the soups you make – out of all soups, ever.”
- 3/4lbs of baby yukon gold potatoes, diced (I used half of a 1.5 pound bag)
- 1 bunch of broccolini, chopped into bite-sized pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4-5 cups of vegetable stock (I used 4 because I like a thick soup)
- 1 package of chicken-style seitan, chopped
- 4 ounces smoked Gouda cheese, shredded
- Fresh black pepper
- Preheat oven to 425F.
- Toss chopped broccolini and potatoes with half of olive oil and distribute evenly on a cookie sheet. Roast for about 20 minutes.
- Meanwhile heat the other half of the olive oil in a pot big enough for your soup. Add chopped seitan and garlic, cooking until the seitan is lightly browned.
- Add stock and roasted vegetables. Bring to a simmer and reduce heat. Let cook, covered, for approximately 10 minutes.
- Using an immersion blender partially blend the soup. Little bits of potato and broccolini are ok, it doesn’t need to be perfectly smooth.
- Stir in the smoked Gouda until melted and then add the cooked seitan and garlic. Season liberally with black pepper.