When it comes to comforting meals, few dishes can rival a warm bowl of broccoli cheese and potato soup. This creamy, hearty soup brings together the earthy flavors of broccoli and potatoes, combined with rich, sharp cheddar, creating a delightful blend that warms your soul. It’s the perfect choice for chilly days or when you seek a delicious, nourishing meal. The combination of fresh vegetables and creamy texture makes this soup stand out, transforming simple ingredients into a delightful culinary experience.
Why We Love This Broccoli Cheese and Potato Soup Recipe
This broccoli cheese and potato soup is not just a comfort food staple; it also boasts several advantages. First, it’s incredibly satisfying, filling your belly with wholesome ingredients that keep you feeling warm and cozy. The goodness of fresh broccoli, nutrient-packed potatoes, and savory cheese come together like a perfect harmony, making it appealing to both adults and kids. Moreover, preparing this soup doesn’t require advanced cooking skills. You can whip it up in less than an hour, making it an excellent choice for busy weekdays or leisurely weekends. It’s versatile too; you can easily adjust the recipe to suit your taste or dietary preferences. It’s creamy without being heavy, and it carries a lovely balance of flavors, which makes every spoonful an absolute treat.
Ingredients about Broccoli Cheese and Potato Soup
To create this delectable broccoli cheese and potato soup, gather the following ingredients. Each element plays a crucial role in adding distinct flavors and textures to your dish, ensuring you end up with a soup that’s both delicious and satisfying.
List of ingredients with measurements
- 1/4 cup unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup milk (2% or whole)
- 2 large Russet potatoes, peeled and diced
- 1 pound broccoli, florets chopped
- 2 cups sharp cheddar cheese, shredded
- Sea salt, to taste
- Ground pepper, to taste
How to Make Broccoli Cheese and Potato Soup Directions
Making broccoli cheese and potato soup is straightforward and enjoyable. You’ll find that the preparation process is as pleasing as the final result.
- Start by rinsing the carrots and potatoes under cold water, ensuring they are clean and free from dirt.
- Next, peel the potatoes and carrots. Use a sharp knife to dice the carrots and potatoes into small, uniform pieces. This will help them cook evenly later.
- Finely dice the onion and mince the garlic if using whole cloves.
- It’s time to chop the broccoli. Remove the florets from the stem and cut them down into bite-sized pieces, ensuring they cook quickly and are easy to eat.
- In a large soup pot, melt the unsalted butter over medium-high heat. Allow it to foam slightly but not brown.
- Once the butter is melted, add the diced carrots and onion to the pot. Stir them into the melted butter and sweat them, cooking until the onion becomes translucent (about 5-7 minutes). Stir occasionally to prevent browning.
- Add the minced garlic to the pot, stirring until it becomes fragrant (about 1 minute). This step releases the essential oils in the garlic, enhancing the flavors of your soup.
- Immediately sprinkle the all-purpose flour over the vegetables. Stir constantly for about a minute to create a roux, which will help thicken the soup.
- Slowly pour in the vegetable broth and milk while continuously stirring to avoid lumps. Incorporate the mixture well until it’s smooth.
- Add the diced potatoes to the pot, stirring to combine everything. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Let it cook for approximately 5 minutes, allowing the potatoes to soften.
- Season your soup with sea salt and ground pepper to taste. Then, add the broccoli to the mix.
- Keep the soup simmering for about 10 more minutes or until the potatoes are tender when poked with a fork. Remember, cooking times may vary based on how large your potato pieces are.
- Once everything is cooked through, remove the pot from heat and stir in the shredded sharp cheddar cheese until it is completely melted and combined throughout.
- For an extra cheesy finishing touch, sprinkle a bit more cheddar cheese on top, along with a dash of freshly ground pepper if desired.
How to Serve Broccoli Cheese and Potato Soup
Serving your broccoli cheese and potato soup is just as important as making it. Presentation can amplify the enjoyment of any dish. Here are some ideas for making your soup even more delightful:
- Warm Bowls: Pre-warm your serving bowls in the microwave for a few moments before ladling in the soup. This keeps your soup warm longer, making it more enjoyable each spoonful.
- Garnish It Up: Consider garnishing the soup with a sprinkle of additional shredded cheddar on top or a bit of fresh parsley for a pop of color. You can also add a dollop of sour cream for an extra creamy texture.
- Pair It with Bread: Serve your soup with a side of crusty bread, such as a warm baguette or sourdough loaf. The bread is perfect for dipping and adds to the heartiness of your meal.
- Create a Complete Meal: You can serve the soup alongside a light salad or sandwich to make it a complete, satisfying meal. It pairs beautifully with leafy greens topped with a tangy vinaigrette.
Expert Tips: Broccoli Cheese and Potato Soup
To elevate your broccoli cheese and potato soup even further, consider these expert tips that will enhance your cooking process and the final flavor profile of your dish:
- Use Fresh Ingredients: Fresh vegetables significantly impact the flavor and texture of your soup. Opt for fresh broccoli instead of frozen, as it will give you a vibrant color and better flavor.
- Adjust Consistency: If you prefer a thinner soup, you can add more vegetable broth or milk to reach your desired consistency.
- Control the Cheese: Adjust the amount of cheese based on your preference. If you love a cheesy soup, don’t hesitate to add more than the recipe suggests. You can also experiment with different cheeses, such as Monterey Jack or gouda, for a unique flavor.
- Make It a Meal: This soup can easily be a full meal by adding protein sources. Consider mixing in some cooked chicken, beans, or lentils for added nutrition.
- Seasoning Matters: Taste your soup as you cook and adjust the seasoning as needed. A bit of extra salt or pepper can make a world of difference.
- Blending: If you enjoy a smoother texture, consider using an immersion blender to purée some of the soup after adding the broccoli. This gives you a creamier consistency while still leaving chunks of potatoes and broccoli for texture.
How to Store Broccoli Cheese and Potato Soup
If you’ve made a batch of broccoli cheese and potato soup and have leftovers, don’t worry; storing it is easy. Here’s how to ensure your soup stays fresh and delicious:
- Cool It Down: Allow your soup to cool to room temperature before transferring it to storage containers. This helps to minimize condensation and keep the soup fresh.
- Use Airtight Containers: Store your soup in airtight containers to prevent it from absorbing any unwanted odors from your fridge. Mason jars or plastic containers with lids work great.
- Refrigeration: Properly stored soup can last in the refrigerator for up to 3-4 days. Make sure to label it with the date if you are storing multiple dishes.
- Freezing: If you want to keep your soup longer, consider freezing it. Pour it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months.
- Reheat Carefully: When you’re ready to enjoy your soup again, thaw overnight in the fridge if frozen. Reheat it on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Variation of Broccoli Cheese and Potato Soup
One of the strengths of this broccoli cheese and potato soup is its versatility. You can easily customize it based on what you have available or your dietary preferences:
- Different Vegetables: Feel free to swap out the broccoli for other green vegetables, such as spinach, kale, or even zucchini. Each will bring its unique flavor and nutrients.
- Add Spices: To kick your soup up a notch, consider adding spices like cayenne pepper, paprika, or Italian seasoning for an extra layer of flavor.
- Cream Instead of Milk: If you’re aiming for a richer flavor, substitute the milk for heavy cream. It will give you a luscious, velvety texture in every bite.
- Meaty Addition: For a heartier dish, you could add shredded rotisserie chicken or even cooked quinoa to increase the protein content.
- Dairy-Free Option: To make this soup dairy-free, borrow ingredients like almond milk or oat milk and use a dairy-free cheese substitute that melts well.
By being creative and experimenting with different variations, you can find your favorite version of broccoli cheese and potato soup!
FAQ
What is broccoli cheese and potato soup?
Broccoli cheese and potato soup is a creamy and hearty dish that combines fresh broccoli, diced potatoes, sharp cheddar cheese, and vegetables into a delicious soup. It’s perfect for cold days and comfort food cravings.
Can I use frozen broccoli instead of fresh in this soup recipe?
Yes, you can use frozen broccoli in this soup recipe if fresh isn’t available. However, fresh broccoli typically offers a better texture and flavor.
How can I make this soup vegan?
To make a vegan version of broccoli cheese and potato soup, substitute the butter with olive oil, use vegetable broth, and replace dairy milk with non-dairy milk. Additionally, opt for vegan cheese or nutritional yeast for the cheesy flavor.
Can I freeze broccoli cheese and potato soup?
Yes! This soup freezes well. Store it in airtight containers after cooling it down, and it can last up to 3 months in the freezer. Just be aware that the texture may change slightly when reheated.
How can I make broccoli cheese and potato soup thicker?
If you want a thicker consistency, consider adding more flour when you make the roux, or you can use an immersion blender to purée part of the soup after adding broccoli.
What can I serve with this soup?
Broccoli cheese and potato soup pairs wonderfully with crusty bread, light salads, or sandwiches. These sides make for a satisfying and complete meal.
This rich and creamy soup not only nourishes you but also brings a taste of comfort that you can enjoy repeatedly. Each bowl tells a story of warmth and joy, making it a delightful dish to share with friends and family. Enjoy crafting and savoring this delightful recipe!
Broccoli Cheese and Potato Soup
Ingredients
Vegetables
- 1 cup Carrots, peeled and finely diced
- 1 large Onion, finely diced
- 2 large Russet potatoes, peeled and diced
- 1 pound Broccoli, florets chopped
- 1 tablespoon Garlic, minced
Base
- 1/4 cup Unsalted butter For sautéing vegetables
- 1/4 cup All-purpose flour To thicken the soup
- 4 cups Vegetable broth Or chicken broth for added flavor
- 1 cup Milk (2% or whole) For creaminess
Cheese and Seasoning
- 2 cups Sharp cheddar cheese, shredded More can be added for serving
- Sea salt, to taste
- Ground pepper, to taste
Instructions
Preparation
- Rinse the carrots and potatoes under cold water until clean.
- Peel the carrots and potatoes, and dice them into small, uniform pieces.
- Finely dice the onion and mince the garlic.
- Chop the broccoli florets into bite-sized pieces.
Cooking
- In a large soup pot, melt the unsalted butter over medium-high heat until foamy.
- Add the diced carrots and onion to the pot; sweat them until the onion is translucent (about 5-7 minutes).
- Stir in the minced garlic and sauté until fragrant (about 1 minute).
- Sprinkle the flour over the vegetables and stir for one minute to create a roux.
- Slowly pour in the vegetable broth and milk while stirring continuously to avoid lumps.
- Add the diced potatoes and increase heat to bring to a boil.
- Once boiling, reduce to a simmer and let cook for approximately 5 minutes.
- Season with sea salt and pepper, then add the broccoli.
- Continue simmering for an additional 10 minutes or until potatoes are tender.
- Remove from heat and stir in the shredded cheddar cheese until melted.
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