Creamy Broccoli Potato Cheese Soup

why make this recipe

Broccoli Potato Cheese Soup is a delightful choice for any meal. It’s creamy, comforting, and packed with nutrients from fresh vegetables. This soup is perfect for chilly days when you want something warm and satisfying. The combination of broccoli, potatoes, and sharp cheddar cheese creates a rich flavor that pleases both kids and adults. Plus, it’s easy to make and uses simple ingredients you might already have at home.

how to make Broccoli Potato Cheese Soup

Ingredients:

• 2 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk (or heavy cream for a richer taste)
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1/4 teaspoon red pepper flakes for heat
• Optional: Chopped fresh parsley or chives for garnish

Directions:

1. Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
2. Add the minced garlic to the pot and sauté for another minute, being careful not to let it burn.
3. Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
5. Add the broccoli florets to the pot and continue simmering for an additional 5-7 minutes, or until the broccoli is bright green and tender.
6. Using an immersion blender, carefully blend the soup until smooth. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious of the hot liquid.
7. Once the soup is blended to your desired consistency, return it to the pot if necessary. Stir in the milk (or cream) and shredded cheddar cheese until melted and well combined.
8. Season the soup with salt, pepper, and red pepper flakes (if using) to taste. Heat through for an additional 2-3 minutes.
9. Serve the soup hot, garnished with chopped parsley or chives if desired.

how to serve Broccoli Potato Cheese Soup

Serve Broccoli Potato Cheese Soup hot with a piece of crusty bread or a simple salad. It also pairs well with grilled cheese sandwiches for a classic combo. For added flavor, sprinkle some extra cheese or red pepper flakes on top before serving.

how to store Broccoli Potato Cheese Soup

To store leftover soup, let it cool completely and then pour it into airtight containers. Place it in the refrigerator, where it will stay good for up to 3-4 days. You can also freeze the soup for up to three months. Thaw it overnight in the refrigerator before reheating.

tips to make Broccoli Potato Cheese Soup

• For extra creaminess, use heavy cream instead of milk.
• If you want to add more flavor, consider adding some cooked bacon bits or ham.
• Experiment with different cheeses like gouda or mozzarella for a twist on the flavor.

variation

You can make this soup vegetarian by using vegetable broth, and for a vegan option, substitute the cheese and milk with plant-based alternatives. Add more vegetables like carrots or peas for added nutrition and variation.

FAQs

Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli. Just add it to the pot during the last few minutes of cooking.

Q: How can I thicken the soup if it’s too thin?
A: You can add a tablespoon of cornstarch mixed with water or blend some of the potatoes longer to thicken the soup.

Q: Can I make this soup in advance for meal prep?
A: Yes, this soup stores well. You can make it in advance and reheat it when needed. Just be sure to store it properly.

Broccoli Potato Cheese Soup

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A creamy and comforting soup packed with nutrients from broccoli and potatoes, perfect for chilly days.

• Author: lunarecipez
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk (or heavy cream)
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1/4 teaspoon red pepper flakes
• Optional: Chopped fresh parsley or chives for garnish

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
2. Add the minced garlic and sauté for another minute.
3. Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until tender.
5. Add the broccoli florets and simmer for an additional 5-7 minutes.
6. Blend the soup using an immersion blender until smooth.
7. Stir in the milk (or cream) and cheddar cheese until melted.
8. Season with salt, pepper, and red pepper flakes, and heat through for 2-3 minutes.
9. Serve hot, garnished with parsley or chives if desired.

Notes

For extra creaminess, use heavy cream instead of milk. You can also experiment with different types of cheese for a flavor twist.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 30mg