Roasted Broccoli and Potato Chowder
with Pepper Jack Cheese and Garlic Toast
Roasted Broccoli and Potato Chowder
Creamy broccoli and potato soup gets a cozy kick from Pepper Jack, served with crisp garlic toast for a comforting, satisfying bowl.
Ingredients
For 2 servings
- 8 ounce Broccoli Florets
- 1 unit Demi-Baguette
- 1 tablespoon Flour
- 1 teaspoon Garlic Powder
- 6.75 ounce Milk
- ½ cup Pepper Jack Cheese
- 2 tablespoon Sour Cream
- 2 unit Veggie Stock Concentrate
- ½ unit Yellow Onion
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2.5 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time35m
Calories690
Protein20g
Carbs66g
Fat38g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
Use a plant-based milk and dairy-free sour cream if you want it dairy-free, and swap the cheese for a melting vegan alternative. For wheat-free needs, replace the flour-thickened bread side with gluten-free toast and serve a gluten-free loaf instead.
What to serve with it
Serve with a crisp green salad or simple apple slaw to balance the creamy, cheesy bowl. Extra warm bread or a few roasted tomatoes on the side makes it feel more complete.
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