Cheddar Broccoli Potato Soup
Cheddar Broccoli Potato Soup is a comforting dish that combines the earthy flavors of potatoes and the vibrant greens of broccoli, all while enveloped in a creamy, cheesy broth. Perfect for chilly evenings or as a hearty lunch, this soup is rich in flavor and nutrition, making it a family favorite.
Why Make This Recipe
There are countless reasons to whip up a pot of Cheddar Broccoli Potato Soup. Not only is it easy and quick to make, but it also brings together wholesome ingredients that are often staples in your kitchen. The combination of creamy texture and savory cheese makes for a delightful meal that appeals to both adults and children. Plus, it’s an excellent way to sneak in some veggies without anyone noticing!
How to Make Cheddar Broccoli Potato Soup
Making Cheddar Broccoli Potato Soup is a straightforward process that involves minimal effort. Here’s a step-by-step breakdown of how to create this comforting dish.
Ingredients
- 5 1/2 tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Directions
- Melt 5 tablespoons of butter in a large pot over medium heat.
- Add the chopped carrots, celery, and onion, and sauté for 3-4 minutes until the vegetables begin to soften.
- Incorporate the minced garlic and sauté for another 30 seconds until fragrant.
- Stir in the chicken broth, cubed potatoes, thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and cook for 15 minutes, until the potatoes are tender.
- Add the chopped broccoli florets and cook for an additional 5 minutes until tender.
- In a separate saucepan, melt the remaining 1/2 tablespoon of butter over medium heat.
- Whisk in the flour and cook for 1 minute while stirring constantly.
- Slowly add the milk, whisking until no lumps remain. Continue to cook until the mixture thickens.
- Stir in the heavy cream and remove from heat.
- Add the thickened milk mixture to the soup in the pot, stirring well to incorporate.
- Finally, mix in the cheddar and parmesan cheese until melted and the soup is creamy.
- Serve warm and enjoy!
How to Serve Cheddar Broccoli Potato Soup
Serve this heartwarming Cheddar Broccoli Potato Soup in bowls, garnished with extra shredded cheese, a sprinkle of black pepper, or even crispy croutons for an added crunch. Pair it with warm crusty bread or a fresh garden salad to complete the meal.
How to Store Cheddar Broccoli Potato Soup
To store any leftovers, allow the soup to cool and transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Reheat thoroughly before serving.
Tips to Make Cheddar Broccoli Potato Soup
- Feel free to use different types of cheese, such as gouda or mozzarella, to change up the flavor profile.
- For a vegan alternative, substitute the butter with olive oil, use vegetable broth, and replace dairy milk with plant-based milk.
- Add some cooked bacon or ham for an additional layer of flavor, if desired.
Variation
For an extra kick, consider adding a dash of cayenne pepper or red pepper flakes to the soup while cooking. You can also mix in different vegetables like spinach, kale, or even some sweet corn for added sweetness and nutrition.
FAQs
1. Can I use frozen broccoli in this recipe?
Yes, you can use frozen broccoli; just adjust the cooking time slightly, as it will cook faster than fresh broccoli.
2. Is this soup gluten-free?
To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
3. Can I make this soup ahead of time?
Absolutely! You can prepare this soup in advance and reheat it right before serving. The flavors may even enhance as it sits.
4. How do I make this soup dairy-free?
To make a dairy-free version, use non-dairy milk, such as almond or oat milk, and substitute the cream and cheese with plant-based alternatives.
Cheddar Broccoli Potato Soup
Ingredients
Vegetables
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 1/2 cups peeled and cubed russet potatoes (2 large) Cut 1/2-inch to 3/4-inch thick
- 3 cups chopped broccoli florets (from about 2 heads)
Liquids & Seasonings
- 3 cups low-sodium chicken broth
- 1/4 tsp dried thyme
- 1/2 cup heavy cream Preferably dairy cream
Dairy
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
- 3 cups milk (preferably 1% or 2%)
Fats
- 5 1/2 tbsp butter, divided
Thickening Agent
- 6 tbsp all-purpose flour
Instructions
Preparation
- Melt 5 tablespoons of butter in a large pot over medium heat.
- Add the chopped carrots, celery, and onion, and sauté for 3-4 minutes until the vegetables begin to soften.
- Incorporate the minced garlic and sauté for another 30 seconds until fragrant.
- Stir in the chicken broth, cubed potatoes, thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and cook for 15 minutes, until the potatoes are tender.
- Add the chopped broccoli florets and cook for an additional 5 minutes until tender.
Thickening
- In a separate saucepan, melt the remaining 1/2 tablespoon of butter over medium heat.
- Whisk in the flour and cook for 1 minute while stirring constantly.
- Slowly add the milk, whisking until no lumps remain. Continue to cook until the mixture thickens.
Combining
- Stir in the heavy cream and remove from heat.
- Add the thickened milk mixture to the soup in the pot, stirring well to incorporate.
- Finally, mix in the cheddar and parmesan cheese until melted and the soup is creamy.
