Creamy Cheddar Broccoli Potato Soup
Cheddar Broccoli Potato Soup is a comforting bowl of warmth that captures the essence of hearty home cooking. On those chilly evenings when you crave something nourishing yet simple, this recipe stands out as a perfect choice. With creamy textures from the cheese and rich flavors from the sautéed vegetables, it’s a dish that brings the family together around the table, making it ideal for a weeknight dinner or a weekend gathering.
Why you’ll love this dish
This Cheddar Broccoli Potato Soup isn’t just another recipe; it’s a delightful experience. It’s quick to prepare, making it an excellent option for busy weeknights when you need something delicious in a snap. Packed with wholesome ingredients, it transforms humble potatoes, carrots, and broccoli into a creamy bowl of goodness that even picky eaters will relish. Additionally, it’s budget-friendly, which is always a bonus for families. Whether it’s a rainy day or a festive family brunch, this soup brings a touch of warmth to any occasion.
"This soup is a game changer! Creamy, flavorful, and easy to make, it has quickly become a favorite in our household."
The cooking process explained
Making Cheddar Broccoli Potato Soup is a simple, satisfying culinary journey. It starts with a classic sauté of vegetables and builds from there, combining stunning flavors into a creamy, cheese-infused soup. In just a short time, you’ll have a rich, comforting soup that’s ready to be served! Prepare for a delightful cooking experience with these basic steps:
- Begin by sautéing your veggies.
- Add in the broth and potatoes, letting them cook to tender perfection.
- Create a sumptuous cheese sauce and mix it into your soup.
This recipe is easy to follow, and trust me, it will impress anyone lucky enough to share a bowl with you!
What you’ll need
Gather these items to create your Cheddar Broccoli Potato Soup:
- 5 1/2 tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Feel free to swap some ingredients if you’re looking for healthier options; for instance, low-fat milk would work just fine!
Step-by-step instructions
- In a large pot, melt 3 tablespoons of butter over medium heat.
- Add the chopped carrots, celery, and onion. Sauté for about 3 to 4 minutes until they start to soften.
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the chicken broth, then add the cubed potatoes, thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes.
- Add the broccoli and cook for 5 more minutes, or until all vegetables are tender.
- In a separate saucepan, melt the remaining butter over medium heat. Whisk in the flour, cooking it for 1 minute while stirring constantly.
- Gradually add the milk while whisking to ensure there are no lumps. Cook until the mixture thickens.
- Stir in the heavy cream, then remove from the heat.
- Mix the thickened cream mixture into the soup pot and stir well.
- Remove from heat and mix in the sharp cheddar and parmesan cheese until melted and creamy.
- Serve the soup warm and enjoy the flavors!
Best ways to enjoy it
Serving Cheddar Broccoli Potato Soup can be as simple or as fancy as you like! Consider ladling it into rustic bowls and topping it with additional cheddar cheese or a sprinkle of freshly cracked pepper. Crusty bread or buttery rolls make perfect companions, perfect for dipping. If you want to add a little extra crunch, sprinkle toasted croutons or chopped bacon on top for texture. A fresh, light salad on the side could also balance out the creamy soup beautifully.
Keeping leftovers fresh
To keep your Cheddar Broccoli Potato Soup fresh, store any leftovers in an airtight container in the refrigerator. It should stay good for up to 3 to 4 days. If you want to freeze it, it’s best to do so before adding the cheese. Once completely cooled, pour it into a freezer-safe container and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge before reheating. Reheat on the stove over low heat, adding a splash of milk to bring back its creamy consistency.
Helpful cooking tips
Here are a few tips to enhance your cooking experience:
- Dice your vegetables uniformly for even cooking.
- Taste as you go; this way, you can adjust salt and seasoning to your preference.
- For a smoother soup, consider using an immersion blender to puree part of the soup before stirring in the cheese.
- Don’t hesitate to swap in other vegetables in season, like cauliflower or spinach!
Creative twists
There’s always room for creativity! Want to spice things up? Try adding a pinch of cayenne pepper or some diced jalapeño for a kick of heat. For an extra layer of flavor, consider adding cooked bacon or ham. Going vegetarian? Swap the chicken broth for vegetable broth for a delectable plant-based version. You can also experiment with different types of cheese or add a dollop of sour cream or Greek yogurt on top for added creaminess.
Your questions answered
What’s the prep time for this recipe?
The prep time is about 15 minutes, with a total cooking time of about 30 minutes, making it a quick option for busy nights.
Can I substitute the heavy cream?
Yes, you can use half-and-half or evaporated milk if you’re looking for a lighter option. Keep in mind that the flavor may be slightly different.
How do I know if my leftovers are still safe to eat?
If stored correctly in the refrigerator, your soup should be good for 3 to 4 days. Always check for off-smells, discoloration, or a change in texture before consuming.
Preparing Cheddar Broccoli Potato Soup not only warms the belly but envelops you in a nostalgic embrace. This recipe is sure to delight and nourish, making it a fantastic staple for your culinary repertoire! Enjoy every spoonful!
Cheddar Broccoli Potato Soup
Ingredients
Vegetables and Initial Ingredients
- 5 1/2 tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
Broth and Vegetables
- 3 cups low-sodium chicken broth Can substitute with vegetable broth for a vegetarian option.
- 3 1/2 cups peeled and cubed russet potatoes (about 2 large) Cut into 1/2-inch to 3/4-inch thick pieces.
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper To taste.
Creamy Sauce
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%) Can substitute with half-and-half or evaporated milk.
- 1/2 cup heavy cream For a lighter option, consider half-and-half.
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
Preparation
- In a large pot, melt 3 tablespoons of butter over medium heat.
- Add the chopped carrots, celery, and onion. Sauté for about 3 to 4 minutes until they start to soften.
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the chicken broth, then add the cubed potatoes, thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes.
- Add the broccoli and cook for 5 more minutes, or until all vegetables are tender.
Making the Cheese Sauce
- In a separate saucepan, melt the remaining butter over medium heat.
- Whisk in the flour, cooking it for 1 minute while stirring constantly.
- Gradually add the milk while whisking to ensure there are no lumps. Cook until the mixture thickens.
- Stir in the heavy cream, then remove from the heat.
Combining
- Mix the thickened cream mixture into the soup pot and stir well.
- Remove from heat and mix in the sharp cheddar and parmesan cheese until melted and creamy.
- Serve the soup warm and enjoy the flavors!
