Welcome to a cozy culinary experience! If you’re a fan of comfort food with a cheesy twist, this Cheesy Broccoli and Potato Soup recipe is just what you need. Packed with wholesome ingredients and oozing with creamy cheddar goodness, it’s the perfect dish for a chilly evening or when you crave a hearty, satisfying meal. There’s something undeniably comforting about a warm bowl of soup, especially when it’s filled with vibrant broccoli, tender potatoes, and the luscious richness of melted cheese. This soup not only satiates your hunger but also warms your heart, making it an excellent choice for family dinners or casual get-togethers.
Unlike many heavy soups, this Cheesy Broccoli and Potato Soup is light enough for a weekday meal but rich enough to satisfy your cravings. The combination of flavors melds beautifully, with the creamy base highlighting the freshness of the broccoli and the earthiness of the potatoes. Plus, it’s incredibly easy to prepare, making it perfect for novice cooks. Whether you’re trying to impress guests or just need something quick and easy for dinner, this recipe hits all the right notes.
Why You’ll Love This Cheesy Broccoli and Potato Soup
- Comfort Food Delight: Enjoy a warm, satisfying meal that feels like a hug in a bowl.
- Quick and Easy to Prepare: Ready in less than an hour, making it perfect for busy weeknights.
- Rich and Flavorful: Packed with cheesy goodness and wholesome vegetables.
- Adaptable Recipe: Easily modify with plant-based ingredients for a vegan-friendly version.
- Meal Prep Friendly: Make a large batch and enjoy leftovers throughout the week.
Preparation Phase & Tools to Use
Before diving into the delightful process of making your Cheesy Broccoli and Potato Soup, it’s essential to have a clean and organized workspace. Start by gathering all the ingredients listed in the recipe. Make sure your vegetables are prepped: peel and dice the potatoes, chop the onion, mince the garlic, and slice the carrots. This will streamline your cooking and allow you to focus on blending the flavors perfectly.
For this recipe, you will need a large pot, preferably one with a heavy base to avoid burning the roux. A whisk is essential for ensuring that your milk and broth mix smoothly without lumps, and a wooden spoon will help when stirring the vegetables. Finally, have a sharp knife and cutting board handy for easy vegetable prep. Having everything at your fingertips will create a smooth cooking experience.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets
- 2 large carrots, peeled and sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 2 cups milk (or plant-based alternative)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free alternative)
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions
Step 1: Prepare the Base
Begin your soup journey by heating a large pot over medium heat and melting the butter. Once it’s fully melted, add the finely chopped onion and minced garlic. Sauté these ingredients for about 3-4 minutes, allowing them to become fragrant and translucent, which will form the aromatic base of your soup. This step is crucial as it sets the flavor profile for the entire dish.
Step 2: Make the Roux
Next, you’ll sprinkle the flour over the sautéed onion and garlic mixture. It’s vital to stir continuously for about 1-2 minutes, allowing the flour to absorb the fats and flavors, creating a roux. This roux will give your soup a wonderful thickness and velvety texture. Be careful not to let it turn brown; you want a light golden color for optimal flavor.
Step 3: Add Liquid Ingredients
Gradually whisk in the milk, ensuring there are no lumps in the mixture. This step is essential; if you whisk too fast or add the milk too quickly, you risk clumping. Once the milk is smoothly incorporated, pour in the vegetable broth. Bring the whole mixture to a gentle boil while stirring occasionally; this will further help the roux to thicken the soup.
Step 4: Cook the Vegetables
Now, it’s time to introduce the diced potatoes, sliced carrots, and a pinch of salt. Reduce the heat to medium-low and let everything simmer together for 15-20 minutes. The goal here is to cook the vegetables until they are tender. The potatoes will absorb the flavors of the broth while contributing their starch to help thicken the soup.
Step 5: Add Broccoli
After the potatoes and carrots are tender, it’s time to stir in the broccoli florets. Cook for another 5-7 minutes until the broccoli is tender but remains vibrant in color. This ensures you’re not losing any of its nutrients and keeps the dish visually appealing. Stir carefully to avoid breaking up the broccoli; you want to maintain those beautiful florets.
Step 6: Finish with Cheese
Reduce the heat to low for the final step. Stir in the shredded cheddar cheese, mixing it until it’s fully melted and beautifully incorporated into the soup. Adjust the seasoning with more salt and pepper to taste. At this point, if you want to elevate the flavors further, consider adding a dash of smoked paprika for an extra flavor boost before serving your delicious soup.
Variations
- Protein: For added protein, consider stirring in cooked chicken, turkey, or even sausage before serving. Alternatively, adding beans like white kidney or navy beans can boost the nutritional value.
- Vegetables: Feel free to mix in other vegetables such as spinach, kale, or corn. These additions can provide different flavors and textures.
- Spices: Besides smoked paprika, experimenting with spices like cayenne pepper or Italian seasoning can give the soup a kick or fresh herby flavor.
Cooking Notes
- For the best results, always use freshly grated cheddar cheese instead of pre-packaged shredded cheese, as it melts better and has more flavor.
- To maintain the vibrant green color of your broccoli, avoid overcooking it; a quick blanch before adding it to the soup is also an option.
- Make sure to serve the soup hot to really enjoy the melted cheese and comforting flavors.
- Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave before serving.
Serving Suggestions
- Serve with warm, crusty bread or grilled cheese sandwiches for a classic combination.
- Top with croutons and a sprinkle of fresh thyme or parsley for a garnish that adds a nice touch.
- Pair with a side salad dressed with a light vinaigrette for a balanced meal.
Tips
- If you’re making this for a large gathering, consider doubling the recipe and using a larger pot to accommodate. It freezes well, too!
- For a gluten-free version, swap out the all-purpose flour for cornstarch or gluten-free flour and ensure your broth and cheese are also gluten-free.
- To enhance the soup’s flavor, allow it to simmer longer after adding the vegetables, but keep an eye on the tenderness of the ingredients.
- Experiment with different types of cheese for varied flavors—Gruyere or mozzarella can add a wonderful taste and texture!
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 310 per serving
- Protein: 12g
- Sodium: 550mg
FAQs
Can I make this soup vegan?
Yes! Simply replace the cheddar cheese with a dairy-free cheese alternative and use a plant-based milk, such as almond or oat milk.
Can I freeze Cheesy Broccoli and Potato Soup?
Absolutely! This soup freezes well. Just ensure it’s cooled completely before transferring it to an airtight container or freezer bag. Reheat on the stove when you’re ready to enjoy.
What can I serve with this soup?
This soup pairs wonderfully with a side of crusty bread, crackers, or a fresh green salad for a balanced meal.
Can I make this soup in a slow cooker?
Yes, it’s easy to adapt this recipe for a slow cooker. Simply sauté the vegetables and then add all ingredients to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
Conclusion
In conclusion, the Cheesy Broccoli and Potato Soup is more than just a dish; it’s a warm embrace in a bowl that brings comfort and satisfaction to any meal. With its creamy texture, rich flavors, and healthful ingredients, it caters to a wide range of tastes and dietary preferences. Whether you’re cooking for yourself or entertaining guests, this soup is sure to leave a lasting impression. Don’t hesitate to let your creativity shine by modifying the recipe to suit your needs or preferences. We’d love to hear your thoughts, tips, or your own variations in the comments below. Happy cooking!
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Cheesy Broccoli and Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A warm embrace in a bowl that’s not only delicious but comforting.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets
- 2 large carrots, peeled and sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 2 cups milk (or plant-based alternative)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free alternative)
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions
- Begin your soup journey by heating a large pot over medium heat and melting the butter. Once it’s fully melted, add the finely chopped onion and minced garlic. Sauté these ingredients for about 3-4 minutes, allowing them to become fragrant and translucent, which will form the aromatic base of your soup.
- Next, you’ll sprinkle the flour over the sautéed onion and garlic mixture. It’s vital to stir continuously for about 1-2 minutes, allowing the flour to absorb the fats and flavors, creating a roux.
- Gradually whisk in the milk, ensuring there are no lumps in the mixture. Once the milk is smoothly incorporated, pour in the vegetable broth. Bring the whole mixture to a gentle boil while stirring occasionally.
- Now, it’s time to introduce the diced potatoes, sliced carrots, and a pinch of salt. Reduce the heat to medium-low and let everything simmer together for 15-20 minutes.
- After the potatoes and carrots are tender, it’s time to stir in the broccoli florets. Cook for another 5-7 minutes until the broccoli is tender but remains vibrant in color.
- Reduce the heat to low for the final step. Stir in the shredded cheddar cheese, mixing it until it’s fully melted and beautifully incorporated into the soup. Adjust the seasoning with more salt and pepper to taste.
Notes
For the best results, always use freshly grated cheddar cheese instead of pre-packaged shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 310 kcal
- Sodium: 550 mg
- Protein: 12 g