Why Make This Recipe
Cheddar Broccoli Potato Soup is the kind of dish that warms both the belly and the soul. Packed with the goodness of broccoli, the creaminess of cheese, and the heartiness of potatoes, this soup is perfect for chilly days or when you need a little extra comfort. It’s a dish that brings people together, perfect for family dinners or cozy evenings at home. Simple and satisfying, it’s a recipe worth making again and again.
How to Make Cheddar Broccoli Potato Soup
Making Cheddar Broccoli Potato Soup is easy and enjoyable! With simple ingredients and a straightforward method, even beginner cooks can whip up a pot of this creamy delight.
Ingredients
- 2 cups broccoli florets
- 1 cup diced potatoes
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk
- Salt and pepper to taste
- 2 tablespoons butter
- Optional: croutons or extra cheese for garnish
Directions
- Begin by melting butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 3-5 minutes.
- Add in the diced potatoes and broccoli florets. Stir everything together and let it cook for another 5 minutes.
- Pour in the broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
- Use an immersion blender (or transfer to a regular blender) and blend the soup until it’s creamy but still has some chunks of vegetables.
- Stir in the milk and shredded cheddar cheese, mix until the cheese is melted and evenly combined.
- Season with salt and pepper to taste. If you like a little spice, add a pinch of cayenne pepper or red pepper flakes.
- Serve hot, garnished with croutons or more cheese if desired.
How to Serve Cheddar Broccoli Potato Soup
Cheddar Broccoli Potato Soup is best served hot. Pair it with some crusty bread or a fresh salad for a complete meal. It’s also delightful with a sprinkle of extra cheese or some croutons on top for added texture and flavor.
How to Store Cheddar Broccoli Potato Soup
To store leftover soup, let it cool down to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When ready to enjoy, simply reheat on the stovetop or in the microwave.
Tips to Make Cheddar Broccoli Potato Soup
- For a richer flavor, consider using chicken broth instead of vegetable broth.
- If you want to add some protein, diced cooked chicken or sausage can be mixed in.
- Using fresh broccoli makes a difference, but frozen broccoli can work in a pinch if that’s all you have.
- Adjust the thickness of the soup by adding more milk for a creamier consistency or using less for a thicker soup.
Variation
You can customize this soup in many ways! Try adding carrots or celery for extra vegetables, or switch up the cheese with a mix of gouda or mozzarella. For a vegetarian version, ensure to use vegetable broth and skip any meat additions.
FAQs
- Can I use frozen broccoli for this recipe? Yes, frozen broccoli can be used. Just add it during the last 10 minutes of cooking.
- How can I make the soup thicker? For a thicker soup, blend more of the potato and broccoli mixture or add a cornstarch slurry.
- Is there a dairy-free version of this soup? Yes! You can use dairy-free cheese and almond or oat milk as substitutes.
- Can I make this soup in advance? Absolutely! It stores well in the fridge and is even tastier the next day.
- What can I serve with this soup? It pairs perfectly with crusty bread, a green salad, or even grilled cheese sandwiches.
- Can I add other vegetables? Yes, carrots, cauliflower, or even spinach can be great additions.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
- Can I use a regular blender instead of an immersion blender? Yes, just be careful while blending hot soup. Blend in batches if necessary.
Cheddar Broccoli Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy soup made with broccoli, potatoes, and cheddar cheese, perfect for chilly days.
Ingredients
- 2 cups broccoli florets
- 1 cup diced potatoes
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk
- Salt and pepper to taste
- 2 tablespoons butter
- Optional: croutons or extra cheese for garnish
Instructions
- Begin by melting butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 3-5 minutes.
- Add in the diced potatoes and broccoli florets. Stir everything together and let it cook for another 5 minutes.
- Pour in the broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
- Use an immersion blender (or transfer to a regular blender) and blend the soup until it’s creamy but still has some chunks of vegetables.
- Stir in the milk and shredded cheddar cheese, mixing until the cheese is melted and evenly combined.
- Season with salt and pepper to taste. If you like a little spice, add a pinch of cayenne pepper or red pepper flakes.
- Serve hot, garnished with croutons or more cheese if desired.
Notes
For a richer flavor, consider using chicken broth instead of vegetable broth. You can also customize the soup with other vegetables or types of cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg
