Rustic Broccoli Cheddar Soup

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  • 2 heads of broccoli
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 4 garlic cloves, finely minced
  • 2 teaspoons P.S. Flavor!™ Creole Kitchen spice blend, or your favorite Creole seasoning, divided
  • 1 medium russet potato, peeled, chopped into 1"- 2" pieces
  • 48 ounces (6 cups) lower-sodium chicken or vegetable stock, divided
  • 1 teaspoon kosher salt
  • 1 cup spinach leaves
  • 9 ounces (2 3/4 cups) grated sharp cheddar cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 4-6 small bread bowls
  • 4-6 cheddar cheese slices


  1. Trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1"– 2" pieces.
  2. Heat a large Dutch oven or pot over medium-low heat. Add extra-virgin olive oil and then add onion and sauté, stirring occasionally, until softened and just starting to take color. Add garlic and 1 teaspoon Creole seasoning, and continue cooking for 30 seconds.
  3. Add broccoli stalks and potato pieces to pot and stir to coat. Pour in 5 cups stock, add another 1 teaspoon Creole seasoning and 1 teaspoon kosher salt (or to taste), and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.
  4. Meanwhile, chop reserved florets into small pieces. Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Add spinach the last 30 seconds. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Don't fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender (the soup won’t be quite as smooth).
  5. Return purée to pot, and bring back to medium heat; add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. (Add additional stock if needed, if soup is too thick.) Cover and reduce heat to low for another 2-3 minutes.
  6. Remove soup from heat and stir in ½ cup plain Greek yogurt or sour cream. Adjust flavor with additional Creole seasoning, or kosher salt and black pepper, to taste.
  7. Cut top off each bread bowl, insert a drink glass into the center of the loaf and gently twist to loosen the bread. Hull out bread, leaving an unbroken bread bowl remaining. Line with cheddar cheese slices to prevent leakage of soup.
  8. Divide soup among bowls. Top with a sprinkle of remaining grated cheddar cheese.