Creamy Broccoli Potato Cheese Soup for Cozy Nights

Broccoli Potato Cheese Soup is a delightful combination of creamy textures and rich flavors that will warm your soul. Imagine a comforting bowl of vibrant green broccoli dancing with soft, buttery potatoes, all swimming in a luscious cheese-infused broth. It’s like a cozy hug for your taste buds, perfect for those chilly evenings when you need something hearty.

Picture this: You’re wrapped in a blanket on the couch, sipping this creamy concoction while watching your favorite show. It’s the kind of dish that invites family and friends to gather around the table, sharing laughter and stories. This soup is not just food; it’s an experience that warms both belly and heart.

I remember the first time I made Broccoli Potato Cheese Soup; my kids were skeptical at first, but after one spoonful, they declared it “the best soup ever.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Broccoli: Look for bright green heads with tight florets for maximum flavor and nutrition.

• Russet Potatoes: These starchy potatoes provide creaminess; choose medium-sized ones for even cooking.

• Sharp Cheddar Cheese: Opt for aged cheddar to give the soup a robust, tangy flavor that melts beautifully.

• Vegetable Broth: Use low-sodium broth to control the salt levels while enhancing the veggie flavors.

• Onion: A finely chopped onion adds sweetness; yellow onions work best in this recipe.

• Garlic: Fresh garlic brings aromatic depth; don’t skimp on this flavorful ingredient.

• Milk or Cream: Use whole milk for creaminess; opt for heavy cream if you want an extra indulgent version.

• Olive Oil or Butter: A splash of oil or melted butter helps sauté the veggies to golden perfection.

• Salt and Pepper: Season to taste; these staples elevate all the flavors in your soup.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sautéing Aromatics: Start by heating olive oil or butter in a large pot over medium heat. Once hot, add chopped onions and minced garlic. Sauté until onions are translucent and fragrant, about 5 minutes.

Add Veggies & Broth: Toss in the chopped broccoli and diced potatoes into the pot. Stir everything together and pour in vegetable broth until it covers the veggies by an inch.

Simmer Away!: Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer until potatoes are tender, about 15-20 minutes.

Purée for Creaminess: After simmering, carefully blend the soup using an immersion blender until smooth. If needed, you can transfer batches to a regular blender—just be cautious with hot liquids!

Add Dairy & Cheese: Stir in milk or cream followed by shredded sharp cheddar cheese gradually until fully melted and incorporated into the soup.

Season & Serve Up!: Taste your masterpiece! Adjust seasoning with salt and pepper if needed before serving hot with crusty bread or croutons on top.

Now you’ve got yourself a steaming bowl of Broccoli Potato Cheese Soup! Enjoy every luscious spoonful of comfort food magic you just created!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add potatoes and broccoli. Pour in the broth and simmer until everything is tender before blending it to a creamy finish.

Add Your Touch

Consider adding extra spices like nutmeg or cayenne for a unique kick. You can also swap out broccoli for spinach or kale if you prefer.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain creaminess without curdling.

Sharing this soup recipe always brings smiles at my dinner table, especially when friends rave about how they never liked broccoli until now.

FAQ

Can I use frozen broccoli for this Broccoli Potato Cheese Soup?

Yes, but fresh broccoli enhances flavor and texture significantly.

How do I make this soup vegan-friendly?

Substitute cheese with nutritional yeast and use plant-based milk instead of regular milk.

Can I add protein to my Broccoli Potato Cheese Soup?

Absolutely! Cooked chicken or beans are great options to boost nutrition and flavor.

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Broccoli Potato Cheese Soup

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Warm your soul with this creamy Broccoli Potato Cheese Soup, a delightful blend of fresh broccoli, buttery potatoes, and rich cheddar cheese. Perfect for chilly evenings, this comforting dish is easy to prepare and will quickly become a family favorite. Gather around the table and enjoy this hearty bowl of goodness that brings smiles with every spoonful.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Approximately 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups fresh broccoli florets
• 2 medium russet potatoes, diced (about 2 cups)
• 1 cup sharp cheddar cheese, shredded
• 4 cups low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup whole milk or heavy cream
• 2 tbsp olive oil or butter
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil or butter over medium heat. Add chopped onion and minced garlic; sauté until translucent (about 5 minutes).
2. Add diced potatoes and broccoli to the pot. Pour in vegetable broth until it covers the veggies by about an inch.
3. Bring to a gentle boil, then reduce heat to low. Cover and simmer until potatoes are tender (15-20 minutes).
4. Use an immersion blender to purée the soup until smooth. If using a regular blender, be cautious with hot liquid.
5. Stir in milk or cream and shredded cheddar cheese gradually until fully melted. Adjust seasoning with salt and pepper before serving.

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 290
• Sugar: 3g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 40mg

Keywords: For added flavor, consider incorporating spices like nutmeg or cayenne. Feel free to swap broccoli for spinach or kale for a different twist. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.