Broccoli Potato Cheese Soup

If you’re looking for a cozy, creamy soup packed with wholesome ingredients, this Broccoli Potato Cheese Soup recipe is a winner! Perfect for chilly days or any time you need a warm, filling meal, this soup combines the earthiness of potatoes, the savory goodness of cheddar cheese, and the nutritious punch of broccoli. This recipe is also incredibly versatile, allowing you to adapt it to your dietary needs. Below, you’ll find the recipe along with tips for making the perfect soup every time.

Ingredients for Broccoli Potato Cheese Soup

• 3 cups broccoli florets, chopped into bite-sized pieces
• 2 large potatoes, peeled and cubed
• 1 medium onion, finely chopped
• 3 cups vegetable or chicken broth
• 1 cup milk or cream
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: Crumbled bacon, sour cream, green onions for topping

Step-by-Step Instructions

Step 1: Prepare the Vegetables

• Start by peeling and cubing the potatoes, then chop the broccoli florets into small pieces. Mince the garlic and finely chop the onion.

Step 2: Sauté the Aromatics

• In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until they’re soft and translucent (about 3-4 minutes).

Step 3: Cook the Potatoes and Broccoli

• Add the cubed potatoes to the pot, followed by the broth. Bring the mixture to a simmer and let it cook for about 10 minutes.
• Add the broccoli florets and cook for another 5-7 minutes, until both the potatoes and broccoli are tender.

Step 4: Blend the Soup (Optional)

• For a smoother consistency, blend half of the soup using an immersion blender, or transfer it to a blender and then return it to the pot.

Step 5: Add the Cheese and Milk

• Lower the heat to prevent curdling, then slowly add the milk or cream. Gradually stir in the shredded cheese until it melts smoothly into the soup.

Step 6: Season and Serve

• Season the soup with salt and pepper to taste. Ladle it into bowls and garnish with optional toppings like crumbled bacon, green onions, or a dollop of sour cream.

Tips for the Perfect Broccoli Potato Cheese Soup

1. Use High-Quality Cheese: Freshly shredded cheese melts better than pre-shredded cheese, giving you a creamier texture.
2. Adjust Thickness: For a thicker soup, reduce the amount of broth slightly, or add a touch of flour or cornstarch before adding the cheese.
3. Customize the Creaminess: For a lighter version, substitute milk for cream or use unsweetened almond milk.

Nutritional Benefits of Broccoli Potato Cheese Soup

This soup not only tastes fantastic but also offers nutritional benefits:

• Broccoli provides vitamins C, K, and fiber, along with powerful antioxidants.
• Potatoes add heartiness, potassium, and are a great source of complex carbohydrates.
• Cheese adds protein and calcium, making the soup filling and satisfying.

Conclusion

Broccoli Potato Cheese Soup is a comforting, delicious dish that’s perfect for any season. Whether you’re looking for a warm bowl on a cold day or a nutrient-rich meal, this soup is easy to make and sure to please everyone at the table. Give it a try, and enjoy the blend of creamy, cheesy goodness and the satisfying texture of tender vegetables!

Serving and Storage Tips for Broccoli Potato Cheese Soup

Serving Tips

1. Garnish Options: Add a sprinkle of extra shredded cheese, a few crumbles of crispy bacon, sliced green onions, or a dollop of sour cream for added flavor and texture.
2. Bread Pairing: Serve the soup with crusty bread, garlic bread, or a warm baguette for dipping. You can also serve it in a bread bowl for an extra-cozy presentation.
3. Add Some Crunch: Top with homemade croutons or crispy fried onions for a satisfying crunch.

Storage Tips

1. Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low heat to prevent the cheese from curdling or separating.
2. Freezing: If you plan to freeze the soup, it’s best to do so before adding the cheese and cream, as dairy can sometimes separate upon freezing. Freeze the soup base in airtight containers or freezer bags for up to 2 months. When ready to enjoy, thaw in the fridge overnight, reheat, and add the cheese and cream just before serving.
3. Reheating: Gently reheat the soup on the stove over low to medium heat, stirring frequently to maintain its creamy texture.

1. Can I make this soup dairy-free?
Yes! For a dairy-free version, use plant-based milk like almond, coconut, or oat milk. Substitute the cheese with a dairy-free cheese alternative, or add nutritional yeast for a cheesy flavor without dairy.

2. How do I prevent the cheese from clumping or curdling?
To avoid clumping, add the cheese gradually over low heat, stirring constantly. It’s also best to use freshly shredded cheese, as pre-shredded cheese often contains anti-caking agents that can lead to clumping.

3. Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well and doesn’t require additional cooking time. Just add it directly to the soup and proceed with the recipe.

4. How can I make this soup thicker or thinner?
For a thicker soup, use less broth or add a tablespoon of flour or cornstarch. If you prefer a thinner consistency, simply add more broth or milk to reach your desired thickness.

Print