Broccoli Cheese and Potato Soup

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There’s something undeniably comforting about a warm bowl of Broccoli Cheese and Potato Soup. Each spoonful delivers a rich, creamy texture coupled with the earthy goodness of broccoli and the heartiness of potatoes. This recipe isn’t just a delicious way to indulge; it’s also a quick, nourishing meal perfect for busy weeknights or chilly weekends. Growing up, my family often made this dish when the weather turned cold, filling our home with a delightful aroma that wrapped around us like a warm blanket. It’s a dish that brings people together, making it a beloved staple in kitchens across the globe.

Why You’ll Love This Dish

There are countless reasons to whip up a pot of Broccoli Cheese and Potato Soup. This recipe is not only quick and easy but also budget-friendly and kid-approved. It’s a marvelous way to get your daily dose of veggies without sacrificing flavor. The combination of creamy cheese and tender potatoes makes it feel indulgent, while still being a wholesome choice. Whether you’re cooking for a family dinner or looking for a simple lunch, this soup fits the bill perfectly.

"Delicious and Easy to Prepare!"

“I made this soup on a chilly evening, and it was a hit! My kids loved it, and I felt great knowing they were eating their greens. Definitely a keeper in our household!” – A happy home cook

Preparing Broccoli Cheese and Potato Soup

Creating this delicious soup is a straightforward process that anyone can master. You’ll start by sautéing your vegetables to build flavor, then combine everything in one pot for a hearty meal. Here’s a little overview of what to expect: melt some butter, sauté the onion and carrots, add your broth and potatoes, and finally, finish off with creamy cheese and broccoli. The beauty of this recipe is in its simplicity, making it perfect even for novice cooks.

Ingredients You’ll Need

Let’s gather the essentials for this flavor-packed soup:

  • 1/4 cup unsalted butter
  • 1 onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 Tablespoon garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup milk (2% or whole)
  • 2 large Russet potatoes, peeled and diced
  • 1 pound broccoli, florets chopped
  • 2 cups sharp cheddar cheese, shredded
  • Sea salt and ground pepper to taste

Feel free to make adjustments where necessary; for example, you can substitute the cheddar cheese with another favorite like Gruyère, or swap vegetable broth for chicken broth if desired.

Step-by-Step Instructions

Broccoli Cheese and Potato Soup

  1. Rinse the carrots and potatoes thoroughly. Peel the potatoes and carrots, then dice them into small pieces.
  2. Finely dice the onion and mince the garlic (if using whole cloves).
  3. Chop the broccoli florets from the stem and cut them into bite-sized pieces.
  4. In a soup pot, melt the butter over medium-high heat.
  5. Add the carrots and onion to the pot, stirring until the onion is translucent.
  6. Mix in the garlic, cooking just until fragrant, about one minute.
  7. Sprinkle in the flour and mix well, then slowly pour in the vegetable broth and milk.
  8. Add the diced potatoes, stirring briefly, and bring the mixture to a boil.
  9. Lower the heat and let it simmer for about five minutes.
  10. Season with salt and pepper, then add the chopped broccoli.
  11. Let the soup simmer for another ten minutes, or until the potatoes are tender when poked with a fork.
  12. Remove from heat and stir in the shredded cheese until melted.
  13. For presentation, sprinkle additional cheddar cheese on top and add freshly ground pepper if desired.

Best Ways to Enjoy It

This soup is versatile! Serve it warm in a bowl with a sprinkle of chives or croutons for extra texture. Pair it with a simple side salad or crusty bread for a complete meal. You could also elevate your experience by adding a dollop of sour cream or a sprinkle of fresh herbs.

Storage and Reheating Tips

If you find yourself with leftovers (which is rare, but possible), store the soup in an airtight container in the refrigerator for up to three days. To reheat, simply place it on the stove over low heat, stirring occasionally until warmed through. For longer storage, this soup freezes well for up to three months. Just remember to let it cool completely before transferring it to a freezer-safe container.

Helpful Cooking Tips

  • To enhance the flavor, consider adding spices like nutmeg or a pinch of cayenne for warmth.
  • For a creamier texture, you can blend part of the soup using an immersion blender before adding the cheese.
  • Make sure not to overcook the broccoli; you want it to remain vibrant and slightly crunchy for that perfect bite.

Creative Twists

Feel free to get creative with this recipe! You can experiment by adding cooked chicken for protein or spices for some heat, like jalapeños or sriracha. Alternatively, consider a vegan twist by using dairy-free cheese and coconut milk instead of regular milk. The possibilities are endless!

Your Questions Answered

  1. What is the prep time for this soup?
    Typically, you can expect around 15 minutes to prep this soup, plus 30 minutes of cooking time.

  2. Can I make this soup vegetarian?
    Absolutely! Use vegetable broth instead of chicken broth, and pack it with plenty of veggies for a filling vegetarian option.

  3. How long can leftovers be stored?
    Leftovers can be kept in the refrigerator for about three days, or frozen for up to three months.

  4. Can I use frozen broccoli?
    Yes! Frozen broccoli can be a great substitute for fresh. Just add it towards the end of cooking, as it doesn’t need as long to cook.

This Broccoli Cheese and Potato Soup will surely become a staple in your kitchen. Enjoy the hearty flavors and heartwarming smells that fill your home as it simmers on the stove!

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Broccoli Cheese and Potato Soup

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Description

A comforting and hearty Broccoli Cheese and Potato Soup that’s quick, nourishing, and perfect for chilly evenings.

Ingredients

  • 1/4 cup unsalted butter
  • 1 onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 tablespoon garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup milk (2% or whole)
  • 2 large Russet potatoes, peeled and diced
  • 1 pound broccoli, florets chopped
  • 2 cups sharp cheddar cheese, shredded
  • Sea salt and ground pepper to taste

Instructions

  1. Rinse the carrots and potatoes thoroughly. Peel the potatoes and carrots, then dice them into small pieces.
  2. Finely dice the onion and mince the garlic (if using whole cloves).
  3. Chop the broccoli florets from the stem and cut them into bite-sized pieces.
  4. In a soup pot, melt the butter over medium-high heat.
  5. Add the carrots and onion to the pot, stirring until the onion is translucent.
  6. Mix in the garlic, cooking just until fragrant, about one minute.
  7. Sprinkle in the flour and mix well, then slowly pour in the vegetable broth and milk.
  8. Add the diced potatoes, stirring briefly, and bring the mixture to a boil.
  9. Lower the heat and let it simmer for about five minutes.
  10. Season with salt and pepper, then add the chopped broccoli.
  11. Let the soup simmer for another ten minutes, or until the potatoes are tender when poked with a fork.
  12. Remove from heat and stir in the shredded cheese until melted.
  13. For presentation, sprinkle additional cheddar cheese on top and add freshly ground pepper if desired.

Notes

Serve with a sprinkle of chives or croutons. Can be stored in the refrigerator for up to three days, or frozen for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Soups and Stews
  • Cuisine: American

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