Creamy Yukon Gold & Broccoli Soup

Oh creamy & delicious Yukon Gold potatoes….how I love you.  If you want roasted, baked or gnocchi reach for the russets but when it comes to mashed or soup GO FOR THE GOLD!


  • 3 large shallots
  • 10 Yukon Gold potatoes
  • 2 medium broccoli crowns
  • 1 package chicken tenders
  • 1 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • salt & pepper to taste


  • Preheat the oven to 350 degrees.
  • Place chicken in a baking dish, drizzle with extra virgin olive oil, season with salt, pepper and parsley (dried or fresh).  Cover with foil and bake for 30-45 minutes.
  • Roughly chop the shallots, chop the potatoes (leave the skin on) and place in a soup pot.
  • Add just enough water to cover the potatoes, cover and cook over medium high heat until the potatoes are fork tender.
  • DO NOT DRAIN. Add the cream, salt, pepper and blend with a hand mixer until smooth and creamy.  Add the cheese and stir until fully incorporated.
  • Steam the broccoli in the microwave for 8-10 minutes then add to the soup.
  • Chop broccoli crowns and place in a microwavable bowl and cover with water.
  • Cook on high for 8- 10 minutes then drain.
  • Chop up some chicken, add it to the soup and enjoy!



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