Broccoli Potato Cheese Soup Recipe
This creamy and comforting Broccoli Potato Cheese Soup is the perfect dish for chilly days. It’s hearty, flavorful, and packed with nutrients. Plus, it’s simple to make, and the addition of cheese makes it irresistibly delicious. Whether you’re looking for a family-friendly dinner or a cozy lunch, this soup is sure to hit the spot!
Ingredients
- 4 cups of broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2% works best)
- 2 cups shredded cheddar cheese (use sharp cheddar for extra flavor)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- 1 tsp dried thyme (optional)
- 1/2 tsp paprika (optional)
Instructions
1. Sauté the Veggies
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant. This step is important because browning the onions and garlic will bring out their natural sweetness and flavor.
2. Add the Broccoli and Potatoes
Add the diced potatoes and broccoli florets to the pot. Stir them well to combine with the onions and garlic.
3. Pour in the Broth
Add the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes and broccoli are tender.
4. Make the Creamy Base
In a small pan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, whisking constantly. This will form a roux, which will thicken the soup.
Slowly whisk in the milk, ensuring there are no lumps. Continue cooking until the mixture thickens, about 3-5 minutes. Once thickened, add the creamy base to the pot with the broccoli and potatoes.
5. Blend the Soup (Optional)
For a creamy texture, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can use a regular blender, but be sure to let the soup cool slightly before blending in batches. For a chunkier soup, skip this step and leave some potatoes and broccoli intact.
6. Add Cheese and Season
Once the soup has reached your desired consistency, stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is smooth. Season with salt, pepper, and optional thyme or paprika to taste.
7. Serve and Enjoy!
Ladle the soup into bowls and serve hot. Top with a little extra cheddar cheese, crushed crackers, or crispy bacon bits for an added touch. Pair it with some crusty bread for the perfect meal!
Pro Tips
- Cheese Choice: For a richer flavor, go for sharp cheddar. If you want a smoother texture, you can also mix in some cream cheese.
- Frozen Broccoli: If you’re using frozen broccoli, there’s no need to thaw it. Simply add it directly to the pot with the potatoes and broth.
- Make it Vegan: To make this soup vegan, use dairy-free butter, unsweetened almond milk, and vegan cheese.
- Storing Leftovers: This soup stores well in the fridge for up to 3-4 days. Reheat on the stove over low heat. Add a splash of milk if it thickens too much.
Enjoy your delicious Broccoli Potato Cheese Soup – a meal that’s both comforting and nourishing!
