Potato, Broccoli, and Cheddar Soup - Everyday Food with Sarah Carey

[@rachs57]

SARAH, HANDS DOWN YOU REMAIN ONE OF THE BEST, MOST RELIABLE CHEFS AND I DO MEAN 'CHEF' ONLINE, THANK YOU FOR ANOTHER GREAT RECIPE..(SORRY FOR THE CAPS)

[@kyu_cat]

Today I cooked this dish. I also sprinkled some sesame seeds on it. It's absolutely delicious!! ♥

[@BriNguyen]

I find the transferring between bowls, pots, and blenders is a bit of a hassle... I think if you use the immersion blender, it would be good cause then you don't have to wash the big blender or so many bowls and worry about reheating but I love the soup looks delicious!

[@harrietb9078]

Love your concern for the washing up hahaha

[@BriNguyen]

Harriet B gotta avoid washing dishes any chance I get!!!!! Rofl

[@alintoubrakji4602]

But on the other hand it wont be as smooth~~

[@coolabah-blue]

I like the idea of putting garlic on toast with cheese 🧀

[@joannewatson5444]

I absolutely Love my Immersion Blender 😍

[@jeffdeason9133]

Blew my mind, mixing minced garlic with cheese. You crazy kooky gal genius!

[@ItsFadiSalam]

This is what I need right now in this cold rainy weather, it’s so cold in my country 😰🤧

[@Hypathia88]

I agree. Perfect food for autumn :p

[@eyemraman]

that moment when you see the recepie and you have all the ingredients 😎

[@jessicacaraballo645]

Her laugh of satisfaction is great... Everyone should have that kind of happiness at using as much as they want lol

[@statuesque27]

I was craving soup these past few days and i just made this soup today. I love how easy and simple the recipe was. So delicious and filling! thanks so much for the recipe.

[@2011AlanG]

THIS IS MY FAVORITE CHANNEL!!!!! All the food is so delicious. Love you, Sarah!! XOXO

[@robinbutler7863]

Looks wonderful, a must try. Thank you for your recipes

[@violamckar8585]

Thank you Sarah, I love your way of cooking you have got me brownie points in my household... giggles

[@olivekim7794]

Gosh! I love you Sarah!!!! Love all your recipes~~~

[@RainbowGardens]

Very nice! i make a similar soup using parsley. Perhaps I'll try broccoli in it next time.

[@MaverickBaking]

One cheese toast each?? Hun, I'm eatin all four of those.

[@angelmabery]

Maverick Baking That's what I was thinking!😂😊

[@something2say89]

😂😂😂

[@hankmcaff9350]

for real

[@nonozebra4196]

And gain 5 pounds

[@janinecox256]

Me too

[@gerrywarwick8477]

UM.....ANYTHING with Garlic is my JAM!!! :) Thanks!

[@kaypatel1686]

Lovely

[@mikeyd946]

Looks so yummy!! Never thought of using some lemon!!

[@harrietb9078]

I LOVE THIS WOMAAAAAANNNN!!! This look Yuuuum. Need to try I only have a hand held blender will still try

[@TheDevilDarling]

I need the soup in my life this winter! And I will now be adding garlic to all of my cheesey toast.

[@RobinMarconeCassidyRN]

Cheese toast, 😳. YES PLEASE! Soup looks amazing!

[@Hunnie_B]

Absolutely loving this recipe Sarah........thanks girl :)

[@haleyphillips3942]

I made this and it turned out incredible!!!! Another perk is that the recipe was so simple and fast! :)

[@noviceprepper5397]

yum, thanks Sarah

[@nelidakiss7773]

Love your cooking video they are great

[@jennywhisconier7777]

Hi, great looking soup -- What about the immersion blender here? No?

[@miretter330]

That's a delicious soup !!

[@meelauramee]

Delicious

[@ProjectFoodie]

Amazing recipe, very yummy! And I know Yum!

[@7ajhubbell]

Thank you.

[@neetubhatia366]

very nice..

[@skytuzi9063]

Organic lemons are a must if you use the zest!

[@joannenardoni17]

You will never be able to top that, perfect.

[@winstonsmith502]

I would like to make a big batch of this, and use the leftovers in one of my casseroles. Has to be better than the canned soup, no?

[@PN-sk3ve]

Yummy!!... this is comfort food at it's best =)

[@VanyelStefan]

Could we use a hand blender in the pot?

[@Snawaf2]

yum!! do you think I could use cauliflower instead of the potatoes? :)

[@1oT3To1]

Why are there so many haters .... I like the texture of the soup and it's more common to have normal blender at home... And you can skip some steps if you wish ... No need to be so harsh ?

[@lucky0n3]

The immersion blender would save time =)

[@michaelvelotti3936]

At 4:05, is the original script from all of her videos and telling her audience if you want more recipes and asking to subscribe to the channel.

[@VarongTangkitphithakphon]

omgggggggggggggggg you're killing me againnnnn

[@bleumarin1968]

the same but with cauliflowers works wonder.

[@Hushoo]

3:48

[@lilyparrish5550]

I actually enjoying chopping garlic so I prefer to buy fresh garlic over the jar kind.

[@christinedavid5372]

Hi aunty could u make pumpkin soup

[@chloemurray3275]

Can’t wait to make my own broccoli and cheddar soup . I have o ded on panareas

[@lilyt7131]

I am unfamiliar with how to use different types of potatoes. So far, I know russet potatoes are the typical 'baked potato'. I have a bag of russet, so could I use this for the soup? And perhaps for mash potatoes? Thanks!

[@noviceprepper5397]

definitely. it looked as if she used yukon gold. I believe russets have more starch but I don't think it'll make that much difference to that soup as it has so much going on

[@velops]

There are three main categories of potatoes. They are starchy, waxy, and all-purpose potatoes. Russet potatoes are the starchy type. Their fluffy texture makes them good for baking or frying because you want your baked potatoes and french fries to have a fluffy texture inside. They are good for mashed potatoes. Waxy potatoes have a thin, waxy skin. Many people don't bother peeling them because the skin is so thin and they tend to be smaller in size than starchy potatoes. They keep their shape after cooking and have stronger flavor than starchy potatoes. Potato salad is a classic example of where you want the pieces to keep their shape. Other examples include roasted potatoes, scalloped potatoes, and chunky soups or stews. You do not want to mash waxy potatoes unless you like having a thick and chunky texture. You won't be able to get creamy mashed potatoes by using waxy potatoes. All-purpose potatoes are the middle ground between starchy and waxy potatoes. As a result, you can use them for everything. Yukon gold, blue, and purple potatoes are all-purpose potatoes.

[@brettashton66]

What is a good olive oil to buy??

[@jennteal5265]

Several years ago, America's Test Kitchen said that Spanish olive oil is preferable to Italian. I've found I agree with that but the only place I can find it reasonable is Trader Joe's....otherwise it's ridiculously expensive.

[@Think-about-]

When did the potatoes go in?

[@thomasmedina7579]

I love your hair...I also wanna work at Martha Stewart....seems like so much fun....

[@Spirituallabyrinth39]

Not a big soup fan but this looked tasty

[@srlkngl]

nobody reads or responds to comments here...please HIRE staff to attend to your fans Martha Setewart!....i only watch this bc i love love this Sarah.....

[@tessaflorijn2997]

seens delices 👍

[@tarekhossain9487]

That was a overcooked toast for sure!

[@jimmy670780299]

how big is that saucepan???the diameter

[@babita1983]

Thanks 4 adding vegetarian dishes....

[@MrSneakySunday]

Broccoli is super good for you as well, eat more broccoli!

[@angiestefanec609]

Sarah will not let the garlic thing go lol

[@YoyoSquirrel]

Would you use parmesan instead of cheddar?

[@Ane0803]

Yes. In fact, that's how I make it. Microwave some butter (3TBSP) until just melted. Stir in some garlic, the amount will be up to your taste, garlic powder works just as well, a pinch of dry Italian seasoning, a little fresh cracked pepper, and about 1 cup of parm. Mix together. Add a little olive oil to make this into a paste. Spread onto your toast, then broil. _Stay with it_ ! It will burn in moments notice. You just want the spread to start to bubble and maybe start to get golden. For me, it takes about 30 secs or 1 min max. If you don't have a fancy loaf of bread, slices of regular sandwich bread works fine.

[@sarahwestling9438]

I really shouldn't watch these videos when I'm hungry.

[@tiffanytoomsen8397]

Give us options sally!

[@valenciacarlin2357]

If there is cheese does it make this soup vegetarian not vegan, I'm confused. Can vegan cheese be used in this recipe ?

[@kierontemnov2452]

I ate just a broccoli salad bowl

[@kit2130]

I like how you don't look at what you're doing most of the time 😁

[@janinecox256]

I would have used vegetable stock!

[@sleepypillow2716]

Please do more vegan recipes

[@MrSneakySunday]

any recipe can be vegan if you leave out any animal product.

[@susanfernando4260]

Just wondering where the potatoes are:) the recipe is great without it.

[@ccceeee]

This a year late lol but she says Yukon gold

[@24framedavinci39]

I'm guessing Vitamix didn't want to give yall any promoting fee? Thats what the tape is for.

[@de0509]

I dont think she needs to bring lunch to work

[@rowdeo8968]

Red head is much nicer.

[@alfcab]

Anybody see think Sarah was a little off her game today?

[@AlergicToSnow]

It’s grainy. It should be smooth.

[@bminnie2233]

She seems tired or bothered by something. She isnt as spunky as she normally is! She is like get this Over with lol

[@Electroblud]

Wtf is a CUP of broccoli florettes? That depends very much on the size of them. Why not use weight instead? Does half a pound or a full pound or however much this is of florettes really sound that bad?

[@bridgetorourke2089]

ElectroBlood true but it's a video so you can look at appx how large hers are and get pretty close to her measurement that way

[@Electroblud]

Okay, you're right. Point taken.^^

[@bridgetorourke2089]

ElectroBlood what a civil exchange we've had. Is this still KZbin?

[@Electroblud]

Don't worry, according to my experience there will soon be a fanatic imperial vs metric unit discussion (both are fine imho. btw, though the scientific community prefers metric as a standard). If not here then in another thread under this video.^^

[@bridgetorourke2089]

ElectroBlood then we have something to look forward to

[@patrickthenomad]

Oh, is that what I'm thinking? Seems pretentious to me.

[@deintri]

i left when she said martha, her recipes are so bland

[@deintri]

but Martha is an OG, respect

[@sarahkluther]

There is no reason to use organic lemons. You just lost my attention

[@sarahkluther]

Why does that make the soup better? It doesn't taste better. Your body doesn't digest it better. There is literally no effective difference between an organic lemon and regular lemon other than the cost. So she's saying buy the most expensive lemon available, if possible.

[@sarahkluther]

Nope. There are several pesticides approved for use on "organic" farms. And there is never enough left on the fruit to do harm anyway, unless you eat like 70 in one sitting.

[@elizabethhorner7105]

Sarah Luther yes but organic lemons typically don’t have the waxy coating like regular lemons. The juice will be exactly the same, but the zest will be a bit different

[@ohbuddyiliketowatch]

Your attention is easy to lose.

[@Ane0803]

It has to do with the zest. Regular lemons are coated with chemical pesticides, and fungicides, especially in Florida. They are picked and immediately coated with wax. Nothing is washed off, the chemicals are typically oil based so rain won't wash them off. Because of the wax, washing them like crazy will not wash the pesticides or fungicides off. So, you’re eating it. You can pour hot water over it (think tea drinking temperature) and melt the wax, but it won’t remove everything. Because citrus isn't considered one of the _dirty dozen_ ,because of the thick skin, harsher chemical sprays are used.

[@Bhyren]

Lol stoner for sure