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Get The Product!The aroma of Broccoli Potato Cheese Soup wafts through your kitchen, wrapping you in a warm, cheesy embrace that promises to soothe your soul. Imagine the rich, velvety texture dancing on your tongue, each spoonful bursting with vibrant green broccoli and hearty potatoes. It’s like a cozy hug in a bowl—perfect for chilly evenings or when you just need a little comfort food magic.
This delightful soup has a special place in my heart, reminiscent of family gatherings where laughter echoed as we shared bowls filled to the brim. My grandmother’s recipe became the centerpiece of many meals, inspiring endless conversations and smiles. So grab your ladle and let’s create this delicious memory together!
Why You'll Love This Recipe
- This creamy Broccoli Potato Cheese Soup is easy to whip up even on busy weeknights
- The flavor profile blends earthy broccoli with rich cheddar for ultimate satisfaction
- Visually appealing with its vibrant colors, it brightens any table setting
- Plus, it’s incredibly versatile—you can add leftover veggies or switch up the cheese!
There’s nothing quite like the look on my friends’ faces when they take their first bite of this soup; it’s pure joy and surprise!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Broccoli: Choose firm heads with vibrant green florets for the best flavor and nutrition.
Russet Potatoes: These starchy beauties create a hearty base for our soup; peel them for a smoother texture.
Sharp Cheddar Cheese: Opt for aged cheddar to give that extra punch of flavor that melts beautifully.
Onion: A medium onion adds sweetness and depth; chop it finely for even cooking.
Garlic: Use fresh garlic cloves for aromatic richness; crushed or minced works well.
Vegetable Broth: A low-sodium option allows you to control the saltiness while enhancing flavor.
Heavy Cream: For creaminess that takes this soup from good to downright luscious; feel free to use half-and-half as a lighter option.
Salt & Pepper: Essential seasonings that enhance all the flavors; adjust according to taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Veggies: Start by washing and chopping your broccoli into small florets. Peel and dice potatoes into bite-sized pieces. Chop onion finely, and mince garlic to unleash its aromatic goodness.
Sauté the Aromatics: In a large pot over medium heat, melt some butter until foamy. Toss in onions and sauté until they turn translucent and fragrant. Add garlic and stir for another minute.
Add Broccoli & Potatoes: Stir in your chopped broccoli and diced potatoes into the pot. Cook for about 5 minutes to enhance their flavors while stirring occasionally.
Pour in Broth & Simmer Away!: Add vegetable broth until everything is submerged. Bring it to a gentle boil then reduce heat and let it simmer for about 15-20 minutes until the veggies are tender.
Blend Until Creamy: Remove from heat once cooked through. Using an immersion blender, puree the soup until smooth—or leave some chunks if you prefer texture!
Add Cheese & Creamy Goodness!: Stir in sharp cheddar cheese gradually until melted completely. Pour in heavy cream, stirring continuously until everything is combined perfectly.
Now that you’ve created this masterpiece, serve hot with crusty bread or croutons on top—because who doesn’t love a little crunch?
Enjoy your Broccoli Potato Cheese Soup as you gather around the table with family or friends—sharing stories or simply relishing those comforting flavors together! Bon appétit!
You Must Know
- Broccoli Potato Cheese Soup is more than just comfort food; it’s a warm hug in a bowl
- The creamy texture and rich flavors can easily impress anyone, transforming a regular dinner into something extraordinary
- Plus, it’s great for meal prep, tasting even better the next day!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant. Then, add diced potatoes and broccoli, letting them soften before pouring in the broth. This sequence ensures the flavors meld beautifully.
Add Your Touch
Feel free to customize by adding spices like nutmeg or swapping cheddar for gouda. Toss in some diced ham for extra protein or switch veggies based on what’s in your fridge.
Storing & Reheating
Store cooled soup in airtight containers for up to five days. Reheat gently on the stovetop, adding a splash of milk to restore creaminess if needed.
Chef's Helpful Tips
- To achieve the perfect consistency, blend part or all of the soup after cooking
- Always taste before serving to adjust seasoning
- Use fresh broccoli for vibrant color and flavor; frozen can work but may alter texture
The first time I made Broccoli Potato Cheese Soup, I wasn’t sure it would impress my picky brother. But after one spoonful, he exclaimed it was “the best soup ever!” Now, it’s a family favorite.
FAQ
How long does Broccoli Potato Cheese Soup last in the fridge?
It can be stored for up to five days in an airtight container.
Can I freeze Broccoli Potato Cheese Soup?
Yes! Freeze it in portions for easy reheating later without losing flavor.
What cheese works best for this soup?
Cheddar is classic, but gouda or mozzarella can add delightful twists to flavor.
Broccoli Potato Cheese Soup
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
Description
Indulge in the rich, creamy goodness of Broccoli Potato Cheese Soup, a delightful blend of earthy broccoli and hearty potatoes enveloped in melted sharp cheddar. This soul-soothing dish is perfect for chilly evenings or whenever you crave a warm embrace from your food.
Ingredients
- 2 cups fresh broccoli florets
- 2 medium russet potatoes, peeled and diced (about 1 pound)
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
Instructions
- Wash and chop broccoli into small florets. Peel and dice potatoes into bite-sized pieces. Finely chop onion and mince garlic.
- In a large pot over medium heat, melt 2 tablespoons of butter until foamy. Add onions and sauté until translucent. Stir in garlic for an additional minute.
- Stir in chopped broccoli and diced potatoes; cook for about 5 minutes.
- Add vegetable broth to cover the veggies. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until tender.
- Remove from heat; use an immersion blender to puree the soup until smooth or leave some texture as desired.
- Gradually stir in sharp cheddar cheese until melted, then pour in heavy cream and mix until fully combined. Serve hot with crusty bread or croutons for that perfect crunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 cup / 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg
