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Ingredients
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- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium Yukon Gold potato, peeled and cut into ½-inch cubes
- 2 teaspoons garlic, minced
- 1 tablespoon mustard powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups (32 ounces) chicken stock
- 1 cup water
- 1 cup (136 g) uncooked orzo
- 2 heads fresh broccoli, stems removed and cut into small florets (about 1 pound total)
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded
Instructions
- Heat olive oil and butter in a large pot over medium heat until shimmering.
- Sauté the chopped onion for 3-4 minutes until translucent.
- Add cubed Yukon Gold potato and cook for an additional 3 minutes.
- Incorporate minced garlic, mustard powder, salt, and pepper; sauté for 1 minute.
- Pour in chicken stock and water, bring to a gentle boil, then simmer for 10 minutes.
- Blend the soup until creamy with an immersion blender.
- Cook orzo in the soup for about 5 minutes, stirring often.
- Add broccoli florets and heavy cream, cooking for another 4-5 minutes.
- Fold in shredded cheddar cheese until melted.
Notes
Ensure broccoli florets are small for even cooking.
Adjust soup thickness by varying chicken stock amount.
Stir frequently after adding orzo to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 800
- Fat: 26
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 11
- Cholesterol: 70