Broccoli Potato Cheese Soup
Velvety Broccoli Potato Cheese Soup That’ll Warm Your Soul
Ever had a cozy soup that felt like a warm hug? This Broccoli Potato Cheese Soup will become your go-to, especially when the chill starts creeping in. With its creamy texture and rich flavors, it’s a one-pot wonder that packs a flavorful punch in no time. Plus, it’s perfect for impressing dinner guests or just enjoying a quiet night in!
Why Make This Recipe
Why should this creamy delight be your next kitchen project? First off, it’s a breeze to whip up—no complicated techniques here! You get to enjoy crazy good flavors without the fuss. Secondly, it’s family-friendly. Who wouldn’t love a cheesy soup full of vibrant green broccoli? And lastly, it’s healthy-ish! You can indulge guilt-free, right?
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Directions
- Prep the veggies: Wash and chop the broccoli into small florets. Peel and dice the potatoes into bite-sized pieces. Finely chop the onion and mince the garlic.
- Sauté: In a large pot over medium heat, melt 2 tablespoons of butter until foamy. Add the onions and sauté until translucent, about 5 minutes. Stir in the garlic for an additional minute.
- Combine veggies: Add the chopped broccoli and diced potatoes; cook for about 5 minutes.
- Add broth: Pour in the vegetable broth until it covers the veggies. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until tender.
- Blend: Remove from heat; use an immersion blender to puree the soup until smooth (or leave some texture if that’s your jam).
- Cheese it up: Gradually stir in the sharp cheddar cheese until melted, then pour in the heavy cream and mix until fully combined.
- Serve: Serve hot with crusty bread or croutons for that perfect crunch!
How to Make Broccoli Potato Cheese Soup (Overview)
So, here’s the simple scoop: you’re going to sauté some aromatics, dive in with your veggies, and let it simmer away while you contemplate life. Pro tip: Don’t skip toasting the garlic—it makes all the difference! Blend it up until it’s velvety and creamy, stir in the cheese, and voila! Cozy heaven in a bowl.
How to Serve Broccoli Potato Cheese Soup
Fancy a beautiful bowl of your finished masterpiece? Serve it piping hot, sprinkled with a touch of extra cheese for that visual appeal. Pair it with some crusty bread that crunches just right, or opt for crispy croutons. The aroma wafting from this soup will charm everyone around your table. The vibrant green of the broccoli against the creamy backdrop? Just chef’s kiss! 😍
How to Store Broccoli Potato Cheese Soup
Got leftovers? No problem! This soup keeps well in the fridge for about 3–4 days and freezes beautifully for up to 3 months. When you’re ready to enjoy, just reheat on the stove or in the microwave. If it thickens in the fridge, you can always add a splash of broth or cream to soften it up!
Tips to Make Broccoli Potato Cheese Soup
- Timing is key: Keep an eye on your veggies—overcooking can make them mushy!
- Texture swap: If you love more veggies, consider adding carrots or celery for added flavor and crunch.
- Cheese alternatives: Swap cheddar for any cheese you prefer; gouda gives it a smoky twist!
- Vegan option: Replace heavy cream with coconut milk and cheese with a vegan substitute.
- More herbs: Add a sprig of thyme or a pinch of nutmeg for a flavor boost.
Variation
Feeling adventurous? Try adding a pinch of cayenne pepper for heat! You can also toss in some spinach or kale to sneak in extra greens or even a splash of lemon juice for a zesty twist. Vegan? Just swap the heavy cream with cashew cream and the cheese with nutritional yeast!
FAQs
Q: Can I make this soup ahead of time?
A: Absolutely! This soup stays delicious for days in the fridge. Just make sure to let it cool before transferring to an airtight container.
Q: How do I freeze leftover soup?
A: Pour it into freezer-safe containers leaving some space at the top for expansion. It’ll keep well for about 3 months.
Q: Can I substitute the potatoes?
A: You bet! Sweet potatoes or even cauliflower can work great as alternatives for a unique twist.
📌 Pin this recipe for your next cozy dinner night!
Broccoli Potato Cheese Soup
Ingredients
Method
- Wash and chop the broccoli into small florets. Peel and dice the potatoes into bite-sized pieces. Finely chop the onion and mince the garlic.
- In a large pot over medium heat, melt 2 tablespoons of butter until foamy. Add the onions and sauté until translucent, about 5 minutes. Stir in the garlic for an additional minute.
- Add the chopped broccoli and diced potatoes; cook for about 5 minutes.
- Pour in the vegetable broth until it covers 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 if preferred).
- Gradually stir in the sharp cheddar cheese until melted, then pour in the heavy cream and mix until fully combined.
- Serve hot with crusty bread or croutons for that perfect crunch.
