Cheddar Broccoli Potato Soup
The Comfort of Cheddar Broccoli Potato Soup
There’s something undeniably comforting about a warm bowl of Cheddar Broccoli Potato Soup. This rich, creamy soup combines the earthiness of potatoes with the delightful crunch of broccoli, all enveloped in a luscious cheddar cheese goodness. Whether you’re looking for a cozy weeknight dinner or a dish to impress at a family gathering, this recipe is a delightful choice. Having made it countless times, I can assure you that its warm, velvety texture and savory flavor make it a family favorite that’s hard to resist.
Why this dish deserves a spot in your kitchen
If you’re on the fence about making this savory soup, let me share why it truly deserves a spot in your kitchen. First and foremost, it’s a quick and easy recipe, taking just about 30 minutes from start to finish—perfect for busy weeknights. On top of that, it’s budget-friendly, using staple ingredients that you likely already have in your pantry.
Not to mention, it’s a fantastic way to sneak in some veggies. Kids love the creamy richness, and adults appreciate the comforting blend of flavors. For a chilly evening or even a relaxed family brunch, this soup hits all the right notes.
“This soup is a game changer! Super cozy and flavorful—my kids keep asking for seconds!" — Sarah T.
The cooking process explained
Making Cheddar Broccoli Potato Soup is simpler than you might think. With just a few steps, you can whip up a pot of delicious, creamy goodness. Here’s a quick step-by-step guide to give you an idea of what to expect:
- Sauté onions and garlic.
- Add the potatoes and broccoli.
- Pour in the broth and simmer.
- Blend it all until smooth.
- Stir in cream and cheese.
- Season to taste and enjoy!
What you’ll need
Here’s your shopping list to get started on this scrumptious soup:
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 large potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Notes: For a lighter version, you can substitute half-and-half for heavy cream, and if you prefer a dairy-free option, try using coconut milk and nutritional yeast for a cheesy flavor.
Step-by-step instructions
Follow these straightforward directions to create the perfect Cheddar Broccoli Potato Soup:
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion becomes translucent—about 3-4 minutes.
- Toss in the diced potatoes and broccoli florets. Stir to combine all ingredients.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can blend it in batches.
- Stir in the heavy cream and shredded cheddar cheese, mixing until melted and combined.
- Season with salt and pepper to taste. Serve warm and enjoy!
Best ways to enjoy it
Serving this Cheddar Broccoli Potato Soup is all about creativity! Consider serving it with a sprinkle of extra cheddar on top and a drizzle of olive oil for an upscale touch. It pairs wonderfully with crusty bread or a fresh garden salad. If you’re feeling adventurous, perfect it with crispy bacon crumbles or a sprinkle of crushed red pepper for a kick.
Storage and reheating tips
If you’re lucky enough to have leftovers, you can store your Cheddar Broccoli Potato Soup in an airtight container in the fridge for up to three days. For longer storage, consider freezing it. Just let the soup cool completely, portion it into freezer-safe containers, and freeze. When you’re ready to enjoy it, defrost in the fridge overnight and reheat on the stove over low heat, stirring frequently.
Safe food handling alert: Always ensure your soup reaches a safe temperature of 165°F when reheating.
Helpful cooking tips
To make this soup even richer, consider using a mix of sharp and mild cheddar cheeses. Additionally, if you’re short on time, you can use frozen broccoli florets—they work beautifully in this recipe! Don’t skimp on seasoning; taste before serving to ensure it’s just right.
Creative twists
Feel free to mix it up with different flavor profiles! You could add a dash of nutmeg or smoked paprika for warmth. For an interesting texture, top your soup with toasted breadcrumbs or crispy shallots. Also, consider using different cheeses like Gruyère or pepper jack for a spicy flair.
Common questions
How long does it take to make?
This soup takes about 30 minutes from preparation to serving, making it a quick meal option.
Can I substitute the heavy cream?
Yes! For a lighter version, use half-and-half or even a plant-based milk, though keep in mind this may alter the flavor.
How do I store leftovers safely?
Store leftovers in an airtight container in the fridge for up to three days, or freeze for long-term storage. Always ensure it’s reheated to a safe temperature.
Can I skip the blender step?
Certainly! If you prefer a chunkier soup, simply mix thoroughly and serve without blending.
This Cheddar Broccoli Potato Soup is not just a recipe; it’s an experience filled with warmth and nourishment. Don’t hesitate—give it a try and make it your own!
Cheddar Broccoli Potato Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion becomes translucent—about 3-4 minutes.
- Toss in the diced potatoes and broccoli florets. Stir to combine all ingredients.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can blend it in batches.
- Stir in the heavy cream and shredded cheddar cheese, mixing until melted and combined.
- Season with salt and pepper to taste. Serve warm and enjoy!
