Broccoli Potato Cheese Soup is a comforting, creamy dish that warms your soul on chilly days. This soup combines the nutritional goodness of broccoli and potatoes, enriched with the delightful sharpness of cheddar cheese, creating a perfect blend of flavors and textures. It’s an easy-to-make recipe that allows you to enjoy a hearty meal in no time, making it ideal for busy weeknights or a cozy weekend gathering.
Why We Love This Broccoli Potato Cheese Soup Recipe
This Broccoli Potato Cheese Soup stands out for several reasons. First, it combines the freshness of vegetables with rich, creamy cheese, offering a delightful taste experience. You can enjoy it as a meal on its own or pair it with crusty bread. Second, it is incredibly versatile. You can easily adjust ingredients based on your preferences or dietary needs. It’s a family-friendly recipe that appeals to both kids and adults, making mealtime stress-free. Finally, it is quick to prepare, ensuring that you spend less time in the kitchen and more time enjoying your meal.
Ingredients about Broccoli Potato Cheese Soup
- 1-2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
How to Make Broccoli Potato Cheese Soup Directions
Prepare your Broccoli Potato Cheese Soup by following these straightforward steps.
- Begin by melting the butter in a large skillet over medium-high heat. Allow the butter to get bubbly and aromatic, which will set a flavorful base for your soup.
- Add the diced onion to the skillet and sauté until it softens, typically around three minutes. The heat releases the onion’s natural sugars and enhances their flavor.
- Introduce the diced carrots, salt, and pepper into the skillet. Cook this mixture for another three to four minutes until the carrots soften. This process allows the veggies to mix their flavors.
- Once the carrots have softened, add the minced garlic and sauté for about 30 seconds. The garlic will become fragrant, adding aromatic depth to your soup.
- Next, add the chopped potatoes and chicken stock. Bring the mixture to a simmer, covering it for about 10 minutes. This step is crucial as it lets the potatoes cook thoroughly.
- After 10 minutes, stir in the broccoli florets. Continue to simmer until the broccoli is fork-tender, which should take approximately another ten minutes. This is when all the ingredients meld together beautifully.
- In a separate bowl, mix the cornstarch with milk until smooth. This mixture will thicken the soup, making it creamy and rich. Stir this blend into the simmering soup.
- Finally, mix in the shredded cheddar cheese until it melts fully into the soup, creating a luscious and cheesy experience. Serve the soup warm, garnished with extra cheese or broccoli florets if desired.
How to Serve Broccoli Potato Cheese Soup
When you’re ready to serve your Broccoli Potato Cheese Soup, pour it into bowls, ensuring each serving gets a generous amount of cheese and vegetables. For a delightful touch, consider adding a sprinkle of freshly ground black pepper or a sprinkle of chopped fresh herbs, such as parsley or chives. This soup pairs wonderfully with warm, crusty bread, ideal for dipping and sopping up every last drop. You can also serve it with a fresh salad for a complete meal or enjoy it solo as a satisfying snack that keeps hunger at bay.
Expert Tips: Broccoli Potato Cheese Soup
To get the best results with your Broccoli Potato Cheese Soup, keep these expert tips in mind:
- Use fresh ingredients wherever possible. Fresh broccoli has more flavor than frozen, but if you’re using frozen, ensure it’s well-thawed before adding it to the soup.
- Dice the vegetables evenly for uniform cooking. This will ensure that everything cooks at the same rate, contributing to an even texture.
- To enhance the cheese flavor, try using a blend of cheeses. Mixing sharp cheddar with mild or gouda can create a richer taste profile.
- If you prefer a creamier soup, consider adding a splash of heavy cream or a dollop of sour cream at the end.
- Adjust the seasoning to your taste. Taste the soup as it cooks and add more salt or pepper as needed.
How to Store Broccoli Potato Cheese Soup
To store your Broccoli Potato Cheese Soup, allow it to cool completely before transferring it to an airtight container. This ensures freshness and prevents any potential spoilage. You can store it in the refrigerator for up to three days. If you need to keep it longer, consider freezing it. Pour cooled soup into freezer-safe containers, leaving some space for expansion. Frozen soup can last for about three months. To reheat, thaw it overnight in the refrigerator and warm it on the stovetop over low heat, stirring occasionally until heated through.
Variation of Broccoli Potato Cheese Soup
Your imagination is the only limit when it comes to variations of Broccoli Potato Cheese Soup. Here are a few ideas to get you started:
- For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño.
- If you want to make it vegetarian, switch out the chicken stock for vegetable stock and ensure your cheese is rennet-free.
- Experiment with different vegetables. You can include cauliflower, corn, or even spinach for added nutrition and flavor.
- For a creamy, herbaceous note, try adding thyme or rosemary to the soup during the simmering phase for an elevated taste experience.
- Add protein: Diced cooked chicken or turkey can turn your soup into a full meal, while beans can make it heartier and more nutritious.
FAQ
What is Broccoli Potato Cheese Soup?
Broccoli Potato Cheese Soup is a creamy, savory dish made from fresh vegetables like broccoli and potatoes, combined with cheese and chicken stock to create a hearty soup.
How do you make Broccoli Potato Cheese Soup creamy?
The addition of shredded cheese and a cornstarch-milk mixture creates a creamy, delightful texture in Broccoli Potato Cheese Soup.
Is this soup healthy?
Yes! Broccoli Potato Cheese Soup is packed with nutrients from the broccoli and potatoes while providing the indulgence of cheese. It is a well-balanced meal when paired with a side salad or whole-grain bread.
Can I make this soup in advance?
Absolutely! Broccoli Potato Cheese Soup can be made ahead of time and stored in the fridge or freezer. Just reheat before serving.
What can I serve with Broccoli Potato Cheese Soup?
Crusty bread or a light salad pairs wonderfully with Broccoli Potato Cheese Soup, making for a satisfying meal. Enjoy this comforting dish any time, knowing it caters to the palate while loading you up on nutrients.
Broccoli Potato Cheese Soup
Ingredients
Base Ingredients
- 1-2 tablespoons butter For sautéing
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock Can substitute with vegetable stock for vegetarian version
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Thickening and Flavoring
- ¼ cup cornstarch
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese Can use a blend of cheeses for richer flavor
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- Melt the butter in a large skillet over medium-high heat until bubbly and aromatic.
- Add the diced onion and sauté until softened, about three minutes.
- Introduce the diced carrots, salt, and pepper; cook for another 3-4 minutes until soft.
- Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped potatoes and chicken stock, bringing it to a simmer; cover and cook for about 10 minutes.
- After 10 minutes, add the broccoli florets and simmer for an additional 10 minutes until fork-tender.
Thickening and Serving
- In a separate bowl, mix the cornstarch with milk until smooth, then stir this mixture into the simmering soup.
- Stir in the shredded cheese until fully melted, creating a creamy texture.
- Serve warm, garnished with extra cheese or broccoli florets if desired.
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