Description
Broccoli Cheese Potato Soup is a warm, creamy, and wholesome soup combining tender potatoes, fresh broccoli, and a rich sharp cheddar cheese broth. Perfect for cozy meals, this comforting soup is easy to prepare, customizable to your taste, and loved by the whole family.
Ingredients
Scale
Vegetables
- 4 cups peeled and chopped Russet potatoes (about 3 medium potatoes)
- 2 cups fresh broccoli florets
- 1 medium onion, finely diced
- 2 cloves garlic, minced
Dairy & Fat
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream or milk (adjust for desired creaminess)
- 2 tablespoons butter
Broth & Thickener
- 4 cups chicken or vegetable broth
- 2 tablespoons all-purpose flour
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: Peel and chop the potatoes into bite-sized pieces. Cut the broccoli into small florets. Dice the onion finely and mince the garlic cloves to release their flavor.
- Make the Roux: In a large pot, melt the butter over medium heat. Stir in the flour and cook for 2 minutes while whisking constantly to form a smooth paste that will thicken the soup later.
- Cook the Aromatics: Add diced onions and minced garlic to the pot, sautéing until they become soft and fragrant, forming the flavorful base of the soup.
- Add Broth and Potatoes: Pour in the chicken or vegetable broth, then add the chopped potatoes. Bring the mixture to a boil, reduce heat to a simmer, and cook until potatoes are tender, about 15-20 minutes.
- Blend for Texture: For a smoother texture, carefully puree a portion of the soup using an immersion blender or by transferring some of the soup to a blender, then return it to the pot.
- Add Broccoli and Cream: Stir in the broccoli florets and cook for an additional 5-7 minutes until they are tender yet still vibrant. Then stir in the heavy cream or milk to make the soup luxuriously creamy.
- Stir in Cheese and Season: Remove the pot from heat and gently fold in the shredded cheddar cheese until melted and gooey. Season with salt and pepper to taste, adjusting as needed.
Notes
- Use sharp cheddar cheese with bold flavor for the richest taste.
- Add broccoli near the end to keep its bright color and slight crunch.
- Stir constantly while making the roux to avoid lumps and ensure smooth thickening.
- Puree only part of the soup to keep some texture while achieving creaminess.
- Season gradually to avoid over-salting or over-peppering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg