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Soups & Stews
American
4 - 6 servings
10 minutes
40 minutes
1 Tbsp. olive oil
2 lbs. red potatoes, peeled and diced
1 cup diced onions
12 oz. broccoli florets
1/4 cup cornstarch
32 oz. chicken broth
8 oz. heavy whipping cream
2 Tbsp. olive oil
1 tsp. pepper
1 tsp. salt
4 cups shredded sharp cheddar cheese
Heat olive oil in a large pot over medium heat. Add potatoes and onions. Cook until slightly tender.
Add broccoli and cornstarch. Stir to coat.
Pour in chicken broth and heavy cream. Stir to combine.
Bring to a boil, then reduce heat and simmer until potatoes are tender and soup thickens. Add salt and pepper.
Remove from heat. Stir in shredded cheddar until fully incorporated.
Using a smoking gun as directed, insert the smoke-blowing end into the covered pot. Let smoke sit for 15-30 seconds, then stir. Repeat as needed for desired smokiness.
