Forget about the chill outside with this creamy, dreamy broccoli potato cheese soup. It’s like a hug in a bowl, packed with veggies and oozing with cheesy goodness. Perfect for those cozy nights in or when you need a quick, comforting meal.
Why This Recipe Works
- Combines the heartiness of potatoes with the nutritional punch of broccoli, all smothered in creamy cheese.
- Uses simple, pantry-staple ingredients to create a dish that feels gourmet.
- The blend of textures and flavors satisfies cravings for something rich yet wholesome.
- Easy to customize with your favorite add-ins or toppings.
- Perfect for meal prep; tastes even better the next day.
Ingredients
- 2 cups broccoli florets, chopped
- 2 medium potatoes, peeled and diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Blender or immersion blender
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This builds a flavor base that’ll make your soup irresistible.
Step 2: Add the Potatoes and Broth
Toss in the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, about 15 minutes. This is when the magic starts to happen.
Step 3: Incorporate the Broccoli
Add the chopped broccoli florets to the pot and continue simmering for another 5 minutes. You want the broccoli to be bright green and just tender. This keeps the soup vibrant and full of nutrients.
Step 4: Blend to Desired Consistency
Using an immersion blender, blend the soup until it’s as smooth or as chunky as you like. For a creamier texture, blend more; for more texture, blend less. This step is all about personal preference.
Step 5: Stir in the Cheese and Cream
Reduce the heat to low and stir in the shredded cheddar and heavy cream until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste. This is the step where everything comes together in cheesy harmony.
Tips and Tricks
For an extra layer of flavor, try roasting the broccoli and potatoes before adding them to the soup. This deepens their flavors and adds a slight smokiness. If you’re watching your calories, you can substitute the heavy cream with half-and-half or milk, though the soup won’t be as rich. For a thicker soup, add a tablespoon of flour to the sautéed onions and garlic before adding the broth. And don’t forget, the soup thickens as it cools, so you might want to thin it with a little extra broth when reheating.
Recipe Variations
- Add cooked, diced chicken for a protein boost.
- Swap the cheddar for Gruyère or Swiss cheese for a different flavor profile.
- Throw in some cooked bacon bits for a smoky crunch.
- For a vegetarian version, use vegetable broth and skip the bacon.
- Add a pinch of cayenne pepper for a spicy kick.
Frequently Asked Questions
Can I freeze this soup?
Yes, but it’s best to freeze it before adding the cream and cheese. When ready to serve, thaw, reheat, and then stir in the cream and cheese. This prevents the dairy from separating and ensures a smooth texture.
Can I use frozen broccoli?
Absolutely! Just make sure to thaw and drain it well before adding to the soup to avoid excess water, which can dilute the flavors.
How can I make this soup vegan?
Substitute the butter with olive oil, use vegetable broth, and replace the cheese and cream with your favorite vegan alternatives. Nutritional yeast can add a cheesy flavor without the dairy.
Summary
This broccoli potato cheese soup is the ultimate comfort food, blending nutritious vegetables with creamy cheese in a bowl that’s sure to warm you up from the inside out. Easy to make and endlessly customizable, it’s a recipe you’ll come back to again and again.
