Cheddar Broccoli Potato Soup is a creamy, cheesy delight that combines tender potatoes, fresh broccoli, and sharp cheddar cheese for a hearty meal. This soup is filling and rich, with just the right balance of flavors and textures. What are some of the best soup recipes?
Thank you for reading this post, don't forget to subscribe!Ingredients
- 0.5 lb potatoes, peeled and diced
- 0.5 lb broccoli florets, chopped into bite-sized pieces.
- 0.25 lb sharp cheddar cheese, grated
- 1 small onion(about 0.15 lb), finely diced.
- 2 cloves garlic, minced
- 2 cups vegetable broth or chicken broth.
- 1 cup whole milk
- ½ cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives or parsley?For garnish (optional) : for garnish (
Directions
- Sauté the AromaticsIn a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Vegetables: Add the diced potatoes and broth to the pot. Bring to a gentle boil, then reduce the heat and simmer for about 10–15 minutes, or until the potatoes are fork-tender.
- Add Broccoli: Stir in the chopped broccoli and continue to simmer for another 5–7 minutes, or until the broccoli is tender but still vibrant.
- Blend the SoupUsing an immersion blender, blend the soup to your preferred consistency. You can leave some chunks for texture or blend until smooth.
- Add Dairy and Cheese.: Stir in the milk, heavy cream, and grated cheddar cheese. Continue stirring until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with fresh chives or parsley if desired. Enjoy the warm, cheesy goodness!
Notes
- SubstitutionsFor a lighter version, substitute heavy cream with more milk or a dairy-free option.
- Boosting FlavorAdd a pinch of smoked paprika or a dash of hot sauce for a hint of smokiness.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop to prevent curdling.
- What are the nutritional benefits?: This soup is packed with vitamins from the broccoli and potatoes and provides a good dose of calcium from the cheese, making it both comforting and nutritious.
What is your favorite Cheddar Broccoli soup recipe?
What are the most frequently asked questions on Quora
Can I make Cheddar Broccoli Potato Soup ahead of time?
Can you make this soup ahead of time? When ready to serve, reheat the soup on the stovetop over medium-low heat, then add the milk, cream, and cheese, stirring until smooth. Avoid boiling soup during reheating to prevent curdling.
What are some substitutions for Cheddar Broccoli Potato Soup?
For a lighter version, you can substitute the heavy cream with an equal amount of whole milk or a dairy-free alternative like unsweetened almond milk or cashew cream. If you don’t have fresh broccoli, you can use frozen broccoli florets. Add them during the last 5-7 minutes of simmering.
How do I know if the potatoes and broccoli are cooked in the soup?
When potatoes are tender, a fork easily slides into them. This typically takes about 10-15 minutes of simmering. The broccoli should be tender, retaining its vibrant green color and a slight bite, which usually takes about 5-7 minutes after adding it to the soup. Overcooked broccoli will become mushy and lose its color.
Can I double or scale up this Cheddar Broccoli Potato Soup recipe for a larger crowd?
Can you double or triple this recipe? Is it necessary to increase the cooking time for potatoes and broccoli?
What are the nutritional benefits of Cheddar Broccoli Potato Soup?
Cheddar Broccoli Potato Soup offers several nutritional benefits. Broccoli and potatoes are rich in vitamins and fiber. Broccoli is a good source of vitamins C and K, while potatoes provide potassium and vitamin B6. The cheese contributes calcium and protein, making this soup a balanced and comforting meal.
Creamy Cheddar Broccoli Potato Soup – Ultimate Comfort in Every Spoonful
This creamy cheddar broccoli potato soup is the perfect comfort food, packed with flavor, warmth, and nutrients!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cups broccoli florets fresh or frozen
- 2 cups potatoes peeled and diced
- 1.5 cups cheddar cheese shredded
- 1 cup heavy cream
- 4 cups chicken broth low sodium
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- In a large pot, combine the chicken broth, potatoes, and broccoli. Bring to a boil.
- Reduce heat to simmer, cover, and cook until potatoes and broccoli are tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and cheddar cheese, then season with salt and pepper.
- Continue cooking until the cheese is melted and the soup is heated through.
Notes
Serve hot, garnished with additional cheddar cheese or croutons if desired.
